No Churn Vegan Chocolate Ice Cream

NOTE: If you're using coconut milk, you'll likely use less sweetener because there's less volume.
Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
You can take this out in a couple of hours for a chilled mousse-like ice cream. 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.