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How to Prepare Yummy Dates ice cream

Dates ice cream. The wonderful thing about the basic recipe is you can adjust it to make so many different flavors. Chocolate peanut butter, pumpkin spice, vanilla, chocolate…I imagine you. Before sugar became commonly available, dates were an important sweetener in Arabia, and even though this date ice cream must be a recent addition to the Arabian culinary repertoire, it makes use.

Dates ice cream Instead, it is fruit and water based. Sherbet has some diary, but is still fruit and water based like sorbet. More ice cream… Looking for a dairy-free ice cream? You can cook Dates ice cream using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Dates ice cream

  1. It's 500 ml of milk.
  2. Prepare 10 of soaked grinded dates(black or yellow).
  3. You need 2 tbsp of custard powder.
  4. Prepare 1 cup of sugar.
  5. Prepare 1/2 cup of cream.
  6. Prepare 1/2 cup of chopped dry fruits.
  7. It's 1/2 tsp of vanilla essence.

It had been my intention to make the ice cream the next day, but it ended up being a few. I finally whipped up a simple custard base, chilled it, and folded the booze-soaked dates into the ice cream at the last minute. The resulting ice cream is boozy enough to be a grown-ups only kind of thing. In a food processor, blend three bananas, six dates, almond milk and vanilla, until creamy.

Dates ice cream instructions

  1. Boil milk till it reduces to half then add custard(take 1/2 cup water and mix custard powder) and stirr continously for 10 minutes and add grinded dates, sugar vanilla essence and mix well and let it cool..
  2. When it cools down then add whipped cream and mix well and put in ice cream mould and freeze overnight..
  3. Dates ice cream ready. Garnish with dry fruits..

This date shake ice cream recipe is a sponsored by California Olive Ranch, a year long partner of Heartbeet Kitchen. And the only extra virgin olive oil I use. Place the dates, cream, milk and vanilla essence in a saucepan and simmer over low heat, stirring continuously. Remove pan from heat and purée the mixture with a stick blender. In a separate bowl, whisk the egg yolks with the salt.

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