prior refrigerating of the coconut cream8 hourshrs
Total Time2 hourshrs10 minutesmins
Course: Sweet
Ingredients:
2cansof coconut cream- 400 ml /13.9-ounces each, at least 17% fat and chilled for at least 8 hours in the fridge
1/2cuptahini, pure paste
1/4cupsilan (date syrup) or maple
6dates - preferably majhoul, chopped
Instructions:
Before making the ice cream, refrigerate the coconut cream cans for at least 8 hours. During this time, the coconut cream is separated into two layers - the top layer is a very thick layer of only the coconut cream, and below is a layer of the coconut liquid. For the preparation of the ice cream, use only the top and thick layer. The coconut liquid can be kept aside and used for stews or other smoothies.
Without stirring or shaking the coconut cans, carefully open it. Using a spoon, remove the top and solid layer of coconut cream and place in a bowl. Using a mixer, beat the coconut cream for 3-5 minutes.
Add raw tahini, silan or maple and chopped dates to the mixture. Beat again only until a uniform mixture is obtained.
Transfer the mixture to a relatively flat dish and put in the freezer for two hours. That's it, the ice cream is ready! If you freeze the ice cream for a long time, you should take it out a few minutes before serving.