4 | 250 | 236 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 4 h | 8 |
1 can(s) (13.5 oz) | Coconut milk |
1/2 cup pitted | Dates (soaked overnight in water, pureed to a paste) |
1/2 cup | Tahini |
1/2 tsp | Cardamom, ground |
1. Add everything to a blender and mix until well combined.
2. Add ice cream base to a freezer proof dish and freeze until set as least a few hours or overnight.
3. I like to pull out the ice cream 15-20 minutes before I eat it to let it soften a bit to scoop.
4. Store in an airtight container in the freezer for up to one week.
Enjoy!
Fruit | 0.3 |
Meat Alternative | 0.5 |