1 cup frozen fruit. I used frozen peaches, blueberries, apricots separately.
1 cup coconut cream, without coconut water
1 cup milk or creamer
1 tsp vanilla extract, optional
For the base
In a blender combine coconut milk, dates and the milk. Blend until smooth.
Divide the base into 4 parts.
Add frozen fruit to every part separately and blend until smooth. Transfer to ice cream molds and keep frozen while making the next part. Alternatively, transfer the ice cream to a pan, close with cling wrap and freeze for at least 4 hours.
Can be frozen for up to 2 months.