2 cans coconut milk 3.5 ounces dates, pitted (Best one comes from Pella!) ¼ cup maple syrup 1 Tbsp vanilla extract 3 tsp ground cinnamon 2 Tbsp fresh turmeric, freshly grated ( Can you believe that my tumeric flowers in the kitchen garden- a cross between a mini iris and a disa- pale purple and white!) 3 tsp fresh ginger (freshly grated or cut into tiny battons if you like chewy!) 1 tsp nutmeg, freshly ground ½ tsp ground cardamom ¼ tsp black pepper, freshly ground Pinch of salt
Optional: candied nuts ( pecan or walnuts )
1 cup coarsely chopped pecans 1 Tbsp coconut oil 1/3 cup maple syrup
Combine all of the ice cream ingredients in a blender and blend until smooth.
Strain the batter through a sieve if dates are not fully blended to your liking and if you want a smooth creamy texture.
Add to ice cream maker and follow according to manufacturers instructions, then store in an airtight container and freeze for a minimum of 4 hours.
For the candied nuts:
Heat a skillet to a medium heat and add the coconut oil and melt.
Add the maple syrup and let mixture lightly simmer for about two minutes, stirring frequently.
Add the pecans and let the mixture simmer and stir them frequently.
Let the mixture reduce and simmer for about 8-10 minutes until sugar mixture is thickened.
Pour the pecans on a baking sheet lined with parchment paper and let cool and then break apart in to pieces.
Serve on top of ice cream as a garnish if desired.
I have used wallnuts and other nut combo’s as well. Be adventurous!