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NOTE: Begin by making the coconut milk. If you would like to use coconut milk from a can, you won't get the added benefits of the Tulsi, but the recipe will still work fine. To use canned coconut milk, ignore the water and shredded coconut, and just use 2 cans of organic coconut milk instead. You will also skip the first three steps.
In a large pot, heat water and tulsi to a boil. Simmer on medium for about 5 minutes.
Add shredded coconut and (strained) tea to a blender. Blend for about 5 minutes.
Using a nut milk back, or a very fine mesh strainer, strain the coconut milk into a large mixing bowl. You may save your pulp to make coconut flour!
While your milk is cooling, steam dates over boiling water for about 5-7 minutes to dehydrate them- unless your dates are very soft and fresh.
Add coconut milk, softened dates, gelatin, and salt to the blender, and blend until completely pureed. If you are choosing to use an alcohol to keep the ice cream soft in the freezer, you should also add it to the blender as well. If your blender cannot hold 4 cups of liquid, simply blend half of the milk with the other ingredients, and add back to the remaining coconut and combine.
Add mixture to ice cream maker, and follow the machine's instructions. I use this ice cream maker, and it only takes about 20 minutes!
Store in the freezer in an airtight container. Enjoy!