I love coconut milk because it is a healthy fat and can be used to substitute for most milk and cream recipes. This ice cream turned out sweet with a little spice from the cinnamon and ginger. I’ll admit, I actually had some with my breakfast the other day – made me feel like a kid, but without all the guilt… plus it was quite filling!
2 Cans of unsweetened coconut milk (not “light” or “low fat”)
4 Majool Dates
1/4 cup dried ginger (can used candied ginger, if you don’t mind a little sugar)
2 tsp cinnamon
2 tsp raw vanilla powder (or extract)
Put all ingredients into a food processor and blend until all ingredients are smooth. (If you can’t fit all the ingredients in, you can add some of the coconut milk later. Once all ingredients are blended, pour into an ice cream maker and let stir for about 30 minutes. Cover the bowl with foil and place in the freezer for a few hours, until thick.
*If you do not have an ice cream maker, you can place in a covered bowl in the freezer, but the texture may be slightly different.
Ice cream maker!
So good it’s gone.