| 4 | 250 | 231 |
| 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 all ingredients to a blender and mix until well combined for ice cream base.
2. Add ice cream base to a freezer proof dish and freeze until set (at least a few hours or overnight).
3. Pulling the ice cream out 15-20 minutes to soften before serving can make scooping easier.
4. Store in an airtight container in the freezer for up to one week.
Enjoy!
| Fruit | 0.3 |
| Meat Alternative | 0.5 |
