2 cans of organic full-fat coconut milk
4 large dates, pitted
1 teaspoon vanilla extract
dash of cinnamon
pinch of sea salt
1. Chill the coconut milk cans in the fridge overnight.
2. Combine all ingredients in a high-speed blender. Blend until smooth.
3. Run the mixture through an ice cream machine as per instructions. If you don’t have an ice cream machine, place in the freezer in a large container and freeze until firm (approximately 4 hours), removing every hour to whisk with a fork.