Ingredients:

500 ml coconut milk cream cans/packs
½ cup date syrup
¼ teaspoon salt
2 tablespoons cornflour
1½ teaspoon vanilla extract
100 grams raw almonds, coarsely chopped

100 grams vegan dark chocolate chips

Preparation:

Shake the cans of coconut milk thoroughly before opening.

Separate ½ cup coconut milk and set aside.

Combine the remaining coconut milk with date syrup and salt in a saucepan. Warm over medium-low flame for 2 minutes.

Whisk ½ cup coconut milk with cornflour until well combined. Stir into the warm coconut milk and cook for another 8 minutes over medium heat until the mixture begins to thicken. Do not allow the mixture to boil.

Whisk in the vanilla extract. Remove from heat into a small bowl

Allow to cool for 30 minutes, then cover with plastic wrap and chill in freezer for 4 to 5 hours.

Churn the mixture in an ice cream machine. Add the chopped almonds and chocolate chips at the very end.

When thickened to a soft-serve ice cream consistency, spread into a large loaf pan and freeze overnight until the ice cream has firmed up completely.