Can I please retract my comment a couple of posts back on how cooler the temps are here???
It’s officially HOT!!! Meaning, like hotter than a stolen stuffed jalapeno pepper!
And, I am now in serious need of something to cool me down!! I’m screaming for some ice cream!!!
Recently, I have been working with a client, and she asked me what to eat when she wanted something sweet. I shared with her this ice cream, but thought to myself, people need more options.
She has a particular aversion to dairy, so I came up with this ice cream using full-fat coconut milk and dates. Dairy and sugar are not even missed. In fact, I fixed some for Rourke for dessert. He said he didn’t even realize it was dairy and sugar-free until I told him. I used instant coffee, vanilla, medjool dates and full-fat coconut milk.I placed everything into a blender and blended until smooth.I poured the liquid into my pre-chilled ice cream maker’s inner container. I put the maker together and turned it on until the mixture was frozen, around 30 minutes or so.
Mid-way consistency above.Final consistency above.I placed what was left of our leftovers in an air-tight container for when that “sweet tooth” would come out and bite!
Time: 40 minutes
(Although, depending on your ice cream maker, the container might need to freeze overnight.)
1 can unsweetened, full-fat coconut milk
6 pitted, Medjool dates
1 tsp. vanilla
2 tsp. instant coffee granules
pinch of salt
To a blender, add all ingredients and blend until smooth. Place liquid into ice cream maker and mix according to maker’s instructions and the ice cream is thick. (My particular maker took approximately 30-35 minutes.)
Place any leftovers into an airtight container and store in the freezer.
HNOTD: A Dish of Ice Cream