1 cup pitted dates
5 cups water
Soak almonds and dates in water for 1 hour. Place in a blender and blend on high for 2 to 3 minutes. Strain through a cheese cloth and chill for 1 hour. Return to blender and add:
1/4 cup pure maple syrup
1 tsp Vanilla or 1 vanilla bean, ground
1/4 tsp almond extract
a pinch of sea salt
Blend a few seconds. Pour into ice cream freezer and begin freezing. Add to the blender:
1 cup frozen organic blueberries, unsweetened
1/4 cup honey
enough water to blend
Blend until smooth and creamy. As the vanilla cream begins to thicken, slowly pour in the blueberry mixture to make lovely purple and white swirls. This is a new family favorite and is particularly good with chocolate cake.
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