Coconut and Date Ice Cream (Handmade and Eggless)

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READY IN: 24hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Churn dates in a food processor with a little coconut milk.
  • Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
  • Mix the balance coconut milk and sugar in a pan.
  • Add the date paste and bring to a boil over medium heat.
  • Add the cornflour paste when it comes to a boil.
  • Reduce the flame and simmer for 2-3 minutes stirring.
  • Keep aside to cool.
  • Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
  • Take it out of the freezer and keep at room temperature.
  • Beat cream over ice till light and fluffy.
  • Beat the set ice cream too.
  • Add the cream to this and mix well.
  • Refreeze for 6-7 hours or overnight again.
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