EASTER'S COMING! WHY NOT SERVE YOUR HOT CROSS BUNS WITH THIS VEGAN RUM, PECAN AND DATE ICE CREAM
Vegan Rum, Pecan and Date Ice Cream
200g blanched skinless almonds (or shop bought almond butter)
400ml unsweetened almond milk
230g soft dates without stones
60g pecans, roughly chopped
3 tbsp Just A Splash Rum
1 tsp of sea salt
Soak and cover the almonds in enough cold water until they are submerged. Leave for up to 8 hours or overnight to soften. Drain and blitz in a powerful blender (Nutribullet) with 250ml of almond milk. Empty into a bowl.
Next, blitz the dates in 150 ml of almond milk until you have a very fine paste, empty into the bowl with the almonds.
Stir in the Just A Splash Rum, chopped pecans and sea salt and thoroughly mix until you have a fairly smooth consistency.
Place into the ice cream machine and churn until frozen. Transfer to a tub for the freezer as it will need an extra hour to really firm up.