Serves: 12

What You’ll Need:

• 240ml Unsweetened Almond Breeze®
• 78g cacao powder
• 425g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
• 2 14-ounce cans coconut cream
• 1 tsp. pure vanilla extract

What To Do:

• Put a large mixing bowl in the freezer for 10 minutes. Next, add moist, pitted dates to a food blender and process until they’re only small bits. Then, add hot water (a little at a time) until it makes a thick paste. Set aside.
• Scoop out the coconut cream from the cans reserving the clear liquid for other uses. Put in chilled mixing bowl. Use a mixer to whip the coconut cream until smooth. Then add vanilla, cocoa powder, Almond Breeze® and half of the paste. Whip until well mixed.
• Transfer to a freezer-safe container and cover with plastic wrap, then foil to help freeze. Take this out after 2 hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream.
• Set out for at least 20 minutes before scooping, and use a scoop warmed under hot water.

www.bluediamondalmonds.co.uk