Place a large mixing bowl in the freezer to chill for 10 minutes.
In the meantime, add dates to a food processor. Process until only the small bits remain.
Add hot water a little at a time until it forms a thick paste. Set aside.
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream reserving the liquid for later.
Place in chilled mixing bowl.
Whip until creamy and smooth.
Add cocoa powder, vanilla, almond milk and half the date paste. Whip well.
Taste and adjust flavors as needed. Add more date paste if needed.
Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil.
Recipe Notes
Freeze overnight for a firmer ice cream. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop. Will keep in the freezer for up to one week, but best when fresh.