COCONUT AND DATE ICE CREAM
What’s great about it:
No need to feel guilty about this delicious treat. Although it does have maple syrup and coconut cream, the addition of dates makes this tasty treat a source of fibre. Still remember to enjoy in small amounts as this is still a discretionary food. Try serving it in small bowls or glasses to keep an eye on the portion size and not overcome. This ice cream would also be great with fresh berries such as blueberries and strawberries.
Serves 4 | Prep time 20 minutes | Cook time 0 minutes + 9 – 10 hours chilling time.
250g dates, pitted, soak in warm water for 10 minutes then drain
400ml can coconut cream, reduced fat
1 teaspoon vanilla extract
1-2 tablespoons maple syrup
ADD dates to a food processor and blend until a caramel-like paste forms. Scoop out the paste and set aside.
ADD coconut cream, vanilla, 1/2 cup date caramel and 1-2 tablespoons maple syrup then blend until creamy and smooth.
TRANSFER to a mixing bowl, cover and chill in the fridge for 3-4 hours.
REMOVE from fridge once chilled and add the remaining date caramel back in, in small spoonful’s and loosely stir to combine.
POUR into ice cream container, trying to evenly distribute the date caramel swirls and tap to remove air bubbles.
FREEZE for at least 6 hours or until firm.
Recipe courtesy of: Ally Martell, Toowoomba City Business Women Branch
Filed under: ice cream, berries, dates