Add your pitted dates to a food processor and begin pulsing until broken down into tiny bits. Add warm water a little at a time and pulse until a thick paste forms. Scoop out into a small mixing bowl and set aside.
Place a large mixing bowl in the freezer for about twenty minutes.
Remove the chilled mixing bowl from the freezer, and add in your chilled coconut milk from the can. Note: Scoop out just the top portion of the coconut milk from the can, reserving the clear liquid and discarding it.
Using a hand mixer, whip the coconut milk until smooth (about a minute or so).
Add to your whipped coconut milk your cocoa powder, vanilla, unsweetened almond milk, and your date paste. Mix until fully combined. It should look (and taste) a lot like chocolate mousse. If you prefer, feel free to taste test as you go, adding in about half of your date paste at first, adding more for more sweetness until it is to your liking. We ended up adding in the entire amount.
Spray a freezer safe baking pan with non-stick spray, then line with parchment paper. Spoon in your chocolate ice cream mixture. Cover first with plastic wrap loosely, then some foil. Place in the freezer for at least 4 hours or overnight.
Remove from freezer and let sit in the refrigerator for about 30 minutes to soften before scooping. Top with optional toppings (we did dairy free chocolate chips and walnuts…perfection!). Enjoy!
