Ingredients

The following ingredients have 8 Servings
  • 1 cup medjool dates (medjool dates preferred, pitted and softened by soaking in very hot water for 5 minutes, then drained.*)
  • 13.6 oz can full fat coconut milk
  • 1 1/4 cups coconut cream*** chilled overnight
  • Seeds of 1 vanilla bean (scraped PLUS 1 tsp pure vanilla extract**)
  • 1/8 tsp sea salt

Instruction

  • Make sure the bowl for your ice cream maker has been frozen for at least 24 hours (I store mine in the back of my freezer) and leave it there just until ready to churn.
  • In a food processor or high speed blender, blend the softened dates with the 1 can of coconut milk until pureed.
  • Transfer the mixture with a silicone spatula to a medium saucepan, and whisk in all the coconut cream. Turn the heat to medium and cook, whisking, just until everything is melted together, smooth and creamy, then remove from heat.
  • Scrape the vanilla bean seeds into the mixture, add the vanilla extract and sea salt and whisk well to combine.
  • Chill the mixture in the fridge until cooled. Remove your ice cream maker-bowl from the freezer and add the mixture to ice cream maker. Churn according to your ice cream maker's instructions, mine took about 20-25 minutes for a soft serve consistency.
  • Transfer to a container (I used a small loaf pan for this one, but any freezer safe container is fine.)
  • Cover tightly with plastic wrap (the plastic should be in full contact with the surface of the ice cream to avoid ice crystals) and freeze an additional 3-4 hours or overnight.
  • 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. Enjoy!