1/2 cup dates, Medjool or brown dates soaked in water
400ml can of coconut cream, or full-fat coconut milk
1 tsp vanilla extract
1 1/2 cup blueberries, fresh or frozen
1/4 cup raw honey
1 tbsp lemon juice
1 cup melted Lotus Biscoff cookies spread or smooth peanut butter
Method
Add the blueberries, honey, and lemon juice in a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let it cool.
Meanwhile, blend the dates coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth.
Pour the ice cream batter into molds, add a few dollops of the blueberry jam, and let them set.
Once set, dip into smooth Biscoff or smooth peanut butter dust with some edible sparkles,and enjoy!
