- 220 g dates
- 55 g almonds
- 1 can (light) coconut milk
- 1 tsp vanilla
- 20 g lucuma powder (optional)
- 1 tsp stevia
- 1/2 tsp xanthan gum
- Stracciatella: 90 g chocolate
Put the dates and almonds in a bowl. Cover with water and soak for about 30 minutes. If you don’t have time, this step can be skipped, but you may end up with little chunks of date. No problem for me!
Drain the water from the dates and almonds. Put in a blender, along with the rest of the ingredients except the chocolate. Blend thoroughly, until smooth and creamy, stopping and scraping down the sides as necessary.
Refrigerate a few hours or overnight, until the mixture is cold. Follow your ice cream maker’s instructions to freeze the ice cream. I have to make mine in two batches because the bowls aren’t very big.
While the ice cream maker is running, melt the chocolate in a double boiler or using a microwave at medium power. Check and stir frequently, and heat until only just melted. If the chocolate is too hot, it will melt your ice cream! When the ice cream is nearly finished, open the ice cream maker. Mine has a paddle attachment that fits into the lid, so I have to turn mine off for this step; depending on your model, you may be able to pour the chocolate in with the machine still running. If not, turn the machine off, remove the lid, and stir the chocolate in with a spoon. The chocolate will harden into little crackles and swirls in the cold ice cream.