Date Ice Cream with Toasted Almonds (Vegan)
Prep time
Total time
This vegan date ice cream is sweet & nutty, with a hint of cinnamon and vanilla. Top it with toasted almonds for a fun dessert!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Serves: 5-6
Ingredients
- 1 13.5-oz. can full-fat coconut milk
- 1 5.4-oz can coconut cream (or the top half of another can coconut milk)
- 8 soft Medjool dates, pits and stem caps removed
- ¼ cup pure maple syrup
- 1 T. vanilla extract
- ½ tsp. cinnamon
- ½ cup walnut pieces, lightly toasted*
- Fat pinch of salt
- ½ cup almond slices or slivers, toasted
Instructions
- Blend all ingredients except almonds in a high-speed blender until smooth. You will see a few brown specks.
- Place blender and its contents in the fridge to chill at least one hour.
- Before pouring ice cream mixture into the freezer bowl, I like to turn on the blender for a few seconds just to recombine the ingredients in case separation occurred. Turn on your ice cream maker and freeze per manufacturer's instructions.
- When the ice cream reaches soft-serve consistency, spoon it into a loaf pan or glass container and place it in the freezer at least two hours.
- Remove ice cream from freezer about 10 minutes before serving to allow it to soften slightly. Scoop and sprinkle with toasted almonds.
Notes
To toast the walnuts and almonds, simply spread them out in a small pan and place them in the toaster oven. Toast on the lowest setting until slightly golden. If you don't have a toaster oven, place nuts in a dry pan over low heat until golden.
If your dates seem very firm, you should soften them by soaking them in warm water about an hour, or steaming them for a few minutes before blending.
If your dates seem very firm, you should soften them by soaking them in warm water about an hour, or steaming them for a few minutes before blending.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/05/13/date-ice-cream-toasted-almonds/