Ingredients:
1 tin of full fat coconut milk
3 egg yolks (to make vegan ice cream, simply don’t add them)
120 grams of cashew nuts or cashew butter
150 g of dates
Generous pinch of sea salt
Tools:
Blender or food processor
Method:
Add cashews to coconut milk. Set aside overnight and blend well in the morning. Skip this step if using cashew butter.
Soak dates in hot water for at least 30 minutes. Drain. You can let them sit overnight, too.
Beat egg yolks.
Blend in the remaining ingredients.
Pour into a container or ice cream moulds, and freeze for 2-3 hours before serving.
If you want to make scoops, wait until the ice cream thaws a little.
Serving suggestion: with toasted cashews or pecan nuts and a sprinkle of cinnamon.