Middle Eastern · Dessert
Date and Honey Ice Cream
A no-churn Middle Eastern ice cream built on whipped cream and condensed milk, sweetened entirely with dates and honey and scented with cardamom, finished with a scatter of chopped pistachio for crunch against the dense, slow-melting scoop.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
378Calories
4.2gProtein
25.7gFat
34.6gCarbs
31.9gSugar
1.7gFiber
150mgSodium
71mgChol
15gSat Fat
286mgPotassium
123mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Date Honey Ale
local
Moroccan Mint Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whip the heavy cream in a chilled bowl using a hand mixer until soft peaks form, about 2-3 minutes.
2
In a separate bowl, stir together the condensed milk, warmed honey, and ground cardamom until smooth.
3
Fold the chopped dates (soaked briefly in the honey) into the condensed milk mixture.
4
Gently fold the whipped cream into the date-honey mixture in three additions, keeping as much air in as possible.
5
Pour the mixture into a small loaf tin or shallow freezer-safe container, smoothing the top.
6
Cover with cling film pressed directly onto the surface and freeze for at least 6 hours, or until firm.
7
Scoop into bowls and scatter the chopped pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 28g28g Date, pitted and finely chopped, soaked in honey
- 16g16g Honey, warmed slightly
- 1g1g Cardamom, ground
- 8g8g Pistachio, roughly chopped, 1
- 0.5g0.5g Salt
