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Refined-sugar free pistachio-tahini date ice cream
Makes 2 cups
Easy
15 minutes, plus 40 minutes’ churning time or 6 hours’ freezing time
Ingredients
- 1 x 400 ml can coconut cream
- 1 x 400 ml x can coconut milk
- 400 g Woolworths dates
- 1 t vanilla paste
- 1 cup almond milk
- 3 T Woolworths tahini
- 50 g pistachios, chopped
- Woolworths chocolate soy butter, for serving
Method
1. Combine all the ingredients except the pistachios and blend until well incorporated.
2. Pour into an ice-cream machine and churn until soft and frozen. If you do not have an ice-cream machine, freeze in a tray and stir every 30 minutes until soft and creamy. Serve with the pistachios and chocolate soy butter.
Find more ice cream recipes here.
Cook's note: Swap the tahini for peanut butter if you’re not a sesame fan.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom