|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 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.