Posted on September 3, 2016

Ingredients

2 cans of organic full-fat coconut milk 4 large dates, pitted 1 teaspoon vanilla extract dash of cinnamon pinch of sea salt

Preparation

1. Chill the coconut milk cans in the fridge overnight.

2. Combine all ingredients in a high-speed blender. Blend until smooth.

3. Run the mixture through an ice cream machine as per instructions. If you don’t have an ice cream machine, place in the freezer in a large container and freeze until firm (approximately 4 hours), removing every hour to whisk with a fork.