Halfway through the Daniel Fast, my family was craving something sweet. This healthy, dairy-free ice cream hit the spot and with only 4 ingredients, is naturally sweet and creamy. It takes a little preparation but oh so worth it!
1 cup medjool pitted and softened by soaking in hot water for 5 minutes, then drained
13.6 oz can full fat coconut milk
1 small can coconut cream (chilled overnight)
1 tbs pure vanilla extract
Freeze the bowl for your ice cream maker 12-15 hours.
In a food processor or high speed blender, blend the softened dates with the 1 can of coconut milk until pureed.
Transfer the puree to a saucepan over medium heat. Whisk in the coconut cream and vanilla extract until creamy and well blended. Remove from heat.
Chill the mixture in the fridge until cooled. Add the mixture to ice cream maker. Churn according to your ice cream maker’s instructions.
Serve immediately for a soft serve consistency or freeze and serve later. (The ice cream will fully harden in the freezer but will only need about 5-10 minutes on the countertop to soften to a scoopable consistency.)