On a hot summers day nothing beats a cold ice cream. Nowadays there are so many exotic flavours to choose from that it amazes me when we walk down the ice cream aisle at the supermarket. Sadly I cannot eat a lot of these new flavours. In recent years I have developed a gluten intolerance and I no longer eat processed foods and sugars.
So instead I enjoy making my own ice cream from scratch with healthier non-processed sugars. I have to be honest I was going to make this ice cream a slightly different way. I was actually going to make my Datey Caramel pieces which is quite hot to make, and with the weather being on the hotter side I decided against the idea.
Instead I decided to add dates as the toffee component. Personally, I think it works really well and I have to say it was a success in our house. I knew my husband would enjoy it as he loves anything with a bit of a chew to it. So this was right up his street. Also, it didn’t take much to persuade him to try it. As soon as I mentioned the date, toffee combo he was in there. If you love toffee or know someone who does then this is a recipe for you.
- Sharp knife
- Chopping board
- Nutribullet or blender
- Tupperware box or box with a lid
- Peaches or Nectarines x 2 large
- Dates x 8 – 10
- Coconut milk x 1 400g tin
- Maple syrup x 2 tbsp (optional)
- Start by slicing the peach in half and remove the stone.
- Slice the peaches and put them into the blender
- Pour in the coconut milk and maple syrup (optional).
- Blend these ingredients together.
- Pour the liquid into the tupperware box and put into the freezer for 2 hours.
- After 2 hours remove the box from the freezer and put the contents back into the blender and blend for a further few minutes.
- Pour the liquid back into the box and put back into the freezer.
- Repeat this process one or two more times.
- Remove the stones from the dates using the sharp knife.
- Slice into small pieces and on the final blender session add the pieces to the mixture and pour back into the box.
- Then leave for at least six hours or preferably overnight.
- Remove from freezer an hour before serving.
- Now scoop the ice cream from the box, serve in a bowl or a cone and then serve and enjoy. Start by slicing the peach in half and remove the stone.
Peach and Date Toffee Ice Cream was so delicious. I have to admit I loved it as much as my husband did, if not more. Although, as he would always say to me, ‘It’s not a competition.’ We enjoyed this ice cream on a hot sunny day after our dinner. We like it that much we nearly ate the whole lot in one sitting. Don’t worry it will keep in the freezer for up to six months. That’s if it lasts that long. However you decide to eat this ice cream, as always, please enjoy.
If you buy ice cream from the shops, which one is your favourite? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx