Ingredients
Scale
- 2 14 oz. cans (4 cups full-fat coconut milk or coconut cream (see notes))
- 1 1/4 cups pitted dates (Medjool or any kind (about 8 oz.))
- 1/2 c boiling water
- zest from 3 lemons
- juice from 2 lemons (about 1/4 cup)
- 1/4 cup – 1/2 cup maple syrup (start low, add more to taste)
- Optional – stevia liquid (concentrate or extract powder to taste (see notes))
- a few dashes ground clove
Instructions
- The night before: pop the cans of coconut milk or cream into the fridge to chill.
- Combine the dates and water in a food processor and let stand 5-10 minutes.
- Pulse and process until the dates are light and creamy. If you’re using Medjool, it will only take a few minutes. Regular dates can take 8-10 minutes total.
- Zest the lemons.
- If you’re using coconut milk, drain the liquid from the chilled coconut. Skip this step if you’re using coconut cream.
- Beat or process the coconut until it’s the consistency of whipped cream. (see notes for tips)
- Stir in the dates, lemon zest, maple syrup, lemon juice and clove.
- Taste and see if you’d like more maple syrup, or want to add stevia.
- Transfer to a freezer safe plastic container and freeze 2-3 hours before scooping.
- Prep Time: 2 hours 10 minutes
- Category: Dessert, Ice Cream