a high speed blender add all the ingredients and blend on high for 1-2 minutes
or until the mixture froths up and becomes paler in color. If your blender
isn’t super strong make the milk base first by adding water, hazelnut butter,
coconut milk, date syrup and vanilla. Blend until smooth. Add rinsed beans to
the ice cream base, run the machine on high until very smooth - about a minute.
the ice cream mixture in a freezer safe container, cover and freeze overnight.
the ice cream block from the freezer and allow to thaw for 30 minutes. Roughly
cut the block into smaller pieces, add those to the blender and blend on low,
pushing the pieces down with a tamper until thick, ice cream like consistency.
Return to the freezer to firm up slightly if you prefer a harder consistency.
Scoop and enjoy.
The basic concept of this recipe (nut butter + coconut milk + bean + sweetener base) works to create a variety of flavours, e.g. sub cashew butter and a light coloured sweetener to make vanilla ice cream and customise it with fresh or frozen fruit, chocolate.