Prep Time: 30 mins
Freezing Time: 6 hrs
Total Time: 6 hrs 30 mins
Ingredients
- 6 medjool dates soaked in hot water for 5-10 mins
- 2X400ml tins full fat coconut milk, solid cream only refrigerated overnight
- 2 tbsp water from the coconut milk tin
- 5 tbsp hot water
- 1 tsp vanilla bean paste
- 2 tbsp maple syrup
- 100 g Biscoff biscuits crushed
- 50g Biscoff spread melted (add 10-20 g more if needed during the recipe)
Cooking Instructions
- Place a big mixing bowl in the freezer for 10-15mins.
- Take a food processor and add roughly sliced soaked dates and hot water to form a paste. Set aside to cool down.
- Open the coconut milk tins and carefully secure the solid milk mass in the chilled bowl kept in the freezer earlier. Set the remaining tinned coconut water aside.
- Whisk the solid coconut milk along with maple syrup, vanilla paste, and 2 tbsp tinned coconut water using an electric whisk until soft peaks form. Add the date paste and whisk again until combined. Achieve a thick & creamy consistency. If your mixture is too solid, add more coconut water (a tablespoon at a time) to thin it out slightly.
- Softly fold in crushed Biscoff into the coconut cream mixture. Transfer into an ice cream container. Drizzle the melted Biscoff spread and freeze overnight or for 5-6 hours.
- Thaw for 10-15 minutes before serving to make it a soft-scoop consistency.
Nutrition Facts
- Calories: 258 kcal per scoop
- Carbohydrates: 32 g
- Fiber: 1 g
- Sugar: 23 g
- Protein: 2 g
- Fat: 13 g
- Cholesterol: 1 mg
- Sodium: 65 mg
- Potassium: 11 mg
- Vitamin A: 6IU
- Calcium: 116 mg
