Serves 2 to 3
- 1/4 cup soy, rice or almond milk
- 1 pint dairy-free vanilla ice cream
- 1 cup ice
- 8 Medjool dates, pitted
In a blender, combine nondairy milk and ice cream. Blend until smooth. Add more nondairy milk, if needed. Add ice and blend again until smooth. Add dates and blend until incorporated, leaving some chunky pieces remaining. Pour into glasses and serve immediately.
Copyright © 2013 by Chloe Coscarelli from Chloe's Vegan Desserts published by Atria Books, a division of Simon & Schuster, Inc.
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