Vegan Ice Cream: Place
Tahini (2 Tbsp)
Unsweetened Almond Milk (3/4 cup)
Dates (1 cup)
into a blender and pulse until combined. The mixture should be thick and creamy – you may need to refreeze the ice cream mixture before serving.
Toffee Sauce: In a saucepan over low heat, soften the
Dates (1 1/2 cups)
in a little water and drain. Place into a food processor along with the
Coconut Oil (1/3 cup)
Vanilla Extract (1 tsp)
Blitz until smooth and serve the date “toffee” alongside the ice cream while its still warm. Scoop the ice cream into
Ice Cream Cones (8)
, add a scatter of toasted
Unsweetened Coconut Flakes (to taste)
, a spoonful of toffee sauce and serve immediately.