INGREDIENTS 1½ cups non-dairy milk (I used unsweetened vanilla almond milk) 1 cup soft dates, pitted 1 cup creamy natural almond butter 1 tsp salt 2 tsp pure almond extract 1 tsp pure vanilla extract (or ¼ tsp raw ground vanilla bean) Add-Ins: ¼ cup dried cherries ¼ cup chopped almonds (+ optional: extra for sprinkling on top) + a bit of cacao nibs for garnish
Place all ice cream ingredients in a power blender and blend until the mixture is smooth and uniform. Throw in the add-ins and pulse a few times to mix them through.
Pour ice cream mixture into a freezer-safe container (I just used a glass bowl for this one). Sprinkle with extra toppings if you like. Cover and place in the freezer to firm for about 5-6 hours.
Allow ice cream to thaw out on the counter for a little prior to scooping (or divide into individual portions like this to begin with if you prefer). Sprinkle with some cacao nibs if you like and enjoy!