Tahini and date no churn icecream

Frozen Ricotta, Date & Tahini Swirl Serves 10 (small serves) Ingredients 375g ricotta 6 medjool dates, pitted ½ cup tahini 1 tbsp maple syrup 1 tsp vanilla bean paste or extract Pinch of salt ¼ tsp xanthan gum 1 tbsp date syrup, for swirling Method If the dates are firm or dry, soak them in hot water for 10 minutes, then drain and pat dry. Line a small loaf tin or silicone mould with baking paper, leaving some overhang on the sides. Blend the ricotta, dates, tahini, maple syrup, vanilla and salt until completely smooth, scraping down the sides once or twice. With the motor running, sprinkle in the xanthan gum gradually. Blend another 30 seconds until slightly thickened. Taste and adjust the salt or sweetness. Pour into the mould and smooth the top. Drizzle over the date syrup and drag a skewer through in loose figure-eights. Don't overmix. Cover and freeze for at least 5 hours, or overnight. Rest at room temperature for 10–15 minutes before slicing with a warm knife. Notes Full-fat ricotta gives the creamiest texture. Don't use more than ¼ tsp xanthan gum, or the texture turns gummy. To serve, top with toasted sesame seeds, chopped pistachios or flaky salt. Low GI and low GL.

Unbalanced

% Daily Values based on a 2,000 calorie diet