Ingredients

• Ingredients 1 cup ripe plums, pitted and quartered 1 small frozen banana, sliced 1/3 cup cashews, soaked overnight 3 Medjool dates, pitted and chopped 3 tbsp fresh rosemary, chopped ¼ tsp vanilla extract 1 14-oz can full-fat coconut milk ½ cup non-dairy milk

Preparation

• Preparation Since I  do not own an ice cream maker, nor, I’m sure, do many of you, I’ve offered instructions for two methods of making this ice cream with no more appliances than a freezer, a spoon, and maybe a food processor.  Method Combine all of the ingredients in a blender and puree until very smooth. Ice Cream Machine Method: Pour the pureed mixture into an ice cream maker and churn according to the maker’s instructions. Transfer to a container and store in the freezer. Non-Ice Cream Machine Methods: Pour the pureed mixture into a large Tupperware container, a deep baking dish, or a stainless steel bowl and place inside the freezer. After 45 minutes, remove the mixture from the freezer and stir it vigorously with a spatula or whisk, breaking up any frozen sections. Return the mixture to the freezer, stirring vigorously every 30 minutes for about 2-3 hours, or until the mixture is completely frozen. Store in the freezer. With this method, you’ll have to thaw the ice cream for at least 10 minutes before serving. An alternative non-ice cream machine method is to pour the pureed mixture into an ice cube tray and freeze completely. When you’d like to enjoy a bowl of ice cream, pop a couple of the frozen cubes out of the tray and blend in a food processor until creamy.