DATE CINNAMON ICE CREAM
SERVES 32 PORTIONS
FOR THE DATE SWIRL
8 fresh dates, pitted
2 tbsp extra virgin coconut oil
5 tbsp water
1⁄2 tsp vanilla extract
Pinch sea salt
FOR THE COCONUT CREAM
1 1⁄2 cups (360 ml) coconut flakes or shredded coconut or the flesh from a mature coconut
3 tbsp extra virgin coconut oil
FOR THE ICE CREAM
1 (14-ounce/400-ml) (397g) can full-fat coconut milk
2 tsp ground Ceylon cinnamon
3 fresh dates, pitted
1⁄2 tsp vanilla powder
NUTRITIONAL VALUES
Calories: 292kcal
Fat: 8.3g (0.9g S.Fat)
Carbs: 41.4g
Protein: 12.3g
Sugar: 65.2g
Sodium: 179mg
METHOD
In a blender, combine all of the ingredients and blend until smooth to make the date swirl. If necessary, add more water to achieve the consistency of a smooth caramel sauce. Place aside.
To make the coconut cream, pulse the coconut flakes to a powder in a blender or food processor. Continue pulsing until the mixture comes together. Blend in the coconut oil until it reaches the consistency of a smooth butter. (If you don't have a high-speed blender, use store-bought coconut manna instead.) To make the ice cream, combine 1 cup (240 mL) Coconut Cream, coconut milk, cinnamon, dates, and vanilla in a blender and blend until smooth. Gently fold the date swirl into the ice cream.
With an ice cream maker: Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Scoop into serving bowls, then serve and enjoy!
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
To make the coconut cream, pulse the coconut flakes to a powder in a blender or food processor. Continue pulsing until the mixture comes together. Blend in the coconut oil until it reaches the consistency of a smooth butter. (If you don't have a high-speed blender, use store-bought coconut manna instead.) To make the ice cream, combine 1 cup (240 mL) Coconut Cream, coconut milk, cinnamon, dates, and vanilla in a blender and blend until smooth. Gently fold the date swirl into the ice cream.
With an ice cream maker: Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Scoop into serving bowls, then serve and enjoy!
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
RECIPE NOTES
You can substitute 1 (14-ounce/400-ml) can full-fat coconut milk, refrigerated overnight, for the homemade coconut cream—just use the white, thick stuff from the can. If you want to simplify this recipe, you can skip the date swirl and just add all of the dates straight into the ice cream batter!
