Peanut butter ice cream

Ingredients

makes 1 tub

• 375ml almond or soya milk
• 250g peanut butter
• Pinch of sea salt
• 10 pitted dates, chopped

Directions

1. Place the chopped dates, peanut butter, salt and 2-3 tablespoons of milk into the bowl of a food processor. Blend until a chunky paste forms. Add the remaining milk and continue to blend until smooth.
2. Pour into a container and place in the freezer overnight.
3. Allow to soften at room temperature for 10 minutes before serving.