1. Take a large mixing bowl and place it in the fridge for 10 minutes.
2. Add the pitted dates into the food processor and process until smooth. Add some hot water in a little at a time until a thick paste is formed. Set this aside.
3. Without tipping the cans, scoop out the coconut cream or the coconut milk, making sure to reserve any clear liquid for other uses. Place in the chilled mixing bowl.
4. Use a hand blender to whip until smooth and creamy. Then add in the vanilla, cacao powder, almond milk and date paste. (add in the optional ingredients if wanted)
5. Transfer the mixture into a parchment-lined and freezer safe container. Cover this loosely with plastic wrap, adding foil on the top to help it to freeze.
6. Take the mixture out of the freezer a few hours later when it’s turned into a chilled, mousse like, ice cream. If you would like thicker ice cream, freeze overnight.
Ingredients
Directions
1. Take a large mixing bowl and place it in the fridge for 10 minutes.
2. Add the pitted dates into the food processor and process until smooth. Add some hot water in a little at a time until a thick paste is formed. Set this aside.
3. Without tipping the cans, scoop out the coconut cream or the coconut milk, making sure to reserve any clear liquid for other uses. Place in the chilled mixing bowl.
4. Use a hand blender to whip until smooth and creamy. Then add in the vanilla, cacao powder, almond milk and date paste. (add in the optional ingredients if wanted)
5. Transfer the mixture into a parchment-lined and freezer safe container. Cover this loosely with plastic wrap, adding foil on the top to help it to freeze.
6. Take the mixture out of the freezer a few hours later when it’s turned into a chilled, mousse like, ice cream. If you would like thicker ice cream, freeze overnight.