A roadside date shake is part of the Southern California experience. This summer, we’re turning this classic recipe into a hand-held (and, albeit healthier) treat by stuffing our softest dates with ice cream and serving them on a stick just like a popsicle. Dates freeze unbelievably well, so you can assemble these in advance and keep them stored in the freezer for an after-school snack or lightened up dessert. While we love our medjools with vanilla just like the classic milkshake, the ice cream and topping options are endless. We’ve suggested a few combinations below to get you started, but your imagination is the only limitation!
- 8 Rancho Meladuco Medjool dates
- About ½ cup ice cream, slightly softened
- Four 5-inch popsicle sticks
- Garnishes, such as toasted nuts, chopped dark chocolate, flaky sea salt, cocoa nibs, demerara sugar or cinnamon
Using a sharp paring knife, cut a slit lengthwise along the top of each date. Discard the pits. Thread two dates onto each popsicle stick.
Using a spoon, fill each date with a heaping tablespoon of ice cream. Garnish the dates as desired with toasted nuts or chocolate and transfer to a plate or large resealable plastic container in the freezer as you assemble them. Freeze for at least 1 hour before serving.
Some combinations we like:
Dates + coffee ice cream + melted chocolate drizzle + chopped almonds
Dates + vanilla ice cream + cinnamon sugar + flaky sea salt
Dates + chocolate ice cream + toasted hazelnuts + flaky sea salt
Dates + strawberry ice cream + dark chocolate
Dates + pistachio ice cream + toasted coconut + flaky sea salt
Credits: Julia Heffelfinger