Coconut Ice Cream with Walnut Cardamom Crumble
By Lana Chebib
A healthy, creamy, and dairy-free treat that pairs perfectly with a warm summer afternoon. This ice cream is made with coconut cream, sweetened with dates, and topped with a walnut cardamom crumble. It’s no-churn, meaning all you need is a blender and a freezer, and you have a creamy delicious homemade ice cream that’s just for you. Or, you could share it (how sweet of you).
Though it’s made with coconut cream, it has a very mild aroma and you wouldn’t know it’s not dairy. If you prefer less sweetness, you can reduce the dates to 10, if you prefer more, add more! Use the base recipe and experiment with your favourite flavours by swapping the paste and toppings. Jam and toast? Honey and cinnamon? Tahini and black sesame? Happy first day of summer!
Coconut Ice Cream with Walnut Cardamom Crumble
Makes 6 servings
Prep time: 10 minutes
Freeze time: 5-6 hours
Ingredients
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400 ml coconut cream (about 1 can)
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10-12 medjool dates
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1 cup almond flour
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½ cup coffee (I use 2 tbsp instant decaf coffee and ½ cup water)
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½ cup walnuts
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2 tsp cardamom
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1 tsp salt
Directions
Step 1
- Make the base: In a blender, add the coconut cream, half the dates, and almond flour. Blend and pour into a container (1L or larger).
Step 2
Make the date paste: Add the rest of the dates and the coffee to a pot and simmer until the dates are soft (2-3 mins). Blend to form a paste. Add this date mixture one spoon at a time on top of the ice cream base.
Step 3
Make the walnut topping: Roughly chop the walnuts and mix with the cardamom. Sprinkle over the ice cream mixture. Sprinkle salt on top.
Step 4
Freeze and serve: Place the container in the freezer for at least 5 hours. Let sit at room temperature for at least 15 min before serving.
Recipe by Lana Chebib, Holistic Chef