Step 1

Place the dates and coconut milk into a blender and puree until smooth.

Step 2

Add the almond milk, vanilla, and bloomed gelatin (if using). Blend until smooth.

Step 3

Chill in the freezer for at least an hour or in the fridge until cold.

Step 4

Pour into the ice cream machine and churn per the manufacturer’s instructions.

Step 5

In a small saucepan, warm the coconut milk over medium heat until it begins to simmer.

Step 6

Place the chocolate in a bowl, pour the hot coconut milk over it, and let it sit for 1 to 2 minutes.

Step 7

Whisk as the heat of the coconut milk melts the chocolate. Continue whisking until the milk and chocolate are well combined. (You can store the ganache covered at room temperature for up to a week.)

Step 8

Scoop the ice cream and top with melted ganache and toasted almonds. Enjoy!