Jean’s Note (JN): I found this super simple, and delicious, recipe at the website: texanerin.com.
I couldn’t pass up the opportunity to include chocolate chips, so I added them after the ice cream was blended and before placing it the freezer. I’m not certain of the amount of chips, probably about ¾ cup (but really, can you ever have too many?)
- 1 3/4 cups almond milk
14-ounce can full-fat canned coconut milk, room temperature(JN: I used almond milk.)
- 1 1/4 cups (176 grams) pitted dates (should be quite soft and not dried up and hard)
- 1 cup (256 grams) natural peanut butter or sunflower seed butter (no added fat or sugar)
- salt (my nut butter was unsalted and I added 1 teaspoon, you might want to start off with 1/2 teaspoon) [JN: My nut butter was salted – it was fine without additional salt]
- 1 tablespoon vanilla extract
- Add the milk and dates to a high-speed blender and blend until totally smooth. Then add the remaining ingredients and continue processing until totally combined and smooth. It took me about 3 minutes total. Take breaks, if necessary, so that your blender doesn’t overheat.
- Pour into a container and freeze for about 6-8 hours (it’ll depend on the container and freezer) or until firm. It doesn’t freeze rock hard but you may need to let it thaw a few minutes to scoop nicely (it’ll depend on your freezer and container).
- If your nut butter is cold, you might want to heat the milk up so that the dates don’t become hard from the coldness. It’ll also make blending in a food processor easier. I’m not 100% that you’ll get the dates totally blended in, though.
- If your dates aren’t super soft or you’re using a food processor, pour boiling water over the dates to soak them for about 15 minutes to help blending.