Coconut And Date Ice Cream (Handmade And Eggless) - cooking recipe

Ingredients

2 cups thick coconut milk
15 dates, deseeded and chopped
1 tablespoon cornflour
3 1/2 tablespoons sugar
200 g fresh cream

Preparation

Churn dates in a food processor with a little coconut milk.
Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
Mix the balance coconut milk and sugar in a pan.
Add the date paste and bring to a boil over medium heat.
Add the cornflour paste when it comes to a boil.
Reduce the flame and simmer for 2-3 minutes stirring.
Keep aside to cool.
Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
Take it out of the freezer and keep at room temperature.
Beat cream over ice till light and fluffy.
Beat the set ice cream too.
Add the cream to this and mix well.
Refreeze for 6-7 hours or overnight again.