I have been wanting to have another hack at my vanilla ice-cream, to improve the creamy texture (and colour!). So here is my improved version.

You will need:

2 frozen bananas
1/4 cup coconut cream
1 tbsp almond milk
2 soaked and pitted dates
1 vanilla bean
1 tbsp vanilla essence
1 tbsp maple syrup


1. In a saucepan on low heat combine the coconut cream, almond milk, vanilla essence and maple syrup. Cut open vanilla bean and scrape out the vanilla and add to saucepan. Mix until all ingredients are combined and pour into a cup and place in fridge.
2. When the vanilla mixture is cool, and the bananas frozen, mix both of these with the dates in a food processor until combined.
3. Pour into a metal tray, cover with glad wrap and place in a freezer, mixing every 30 minutes until thick, creamy and ready to serve.