| Prep | Cook | Ready in | Servings | |
| 10 min | 4 h | 4 h 10 min | 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 |
