1/2-1 cup nut/seed butter ((I used creamy peanut butter))
8-10 pitted medjool dates
1 tbsp cinnamon
Pinch of sea salt ((omit if nut butter is salted))
1 apple, chopped
1 tbsp maple syrup ((optional))
1 tsp lemon juice
1 tsp cinnamon
Steps:
For the ice cream, blend all the ingredients in a high speed blender until creamy and smooth.
Pour into a shallow dish and freezer overnight.
The following day, either break into chunks and re-blend (creamiest) or allow to thaw for 10-15 minutes before you are going to scoop and serve.
For the apple chunks, toss all the ingredients in a bowl. Microwave for 3 minutes on high or cook stovetop until soft. Allow to cool.
Spoon the apples on top of the ice cream and scoop into bowls. Or layer the ice cream and apples parfait style.
Drizzle with nut butter and enjoy!
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