Ash-Lemon Ice Cream

Let's Cook

1. Step 1.

   Freeze the bowl of an ice-cream maker for at least 24 hours before using.

2. Step 2.

   Soak the pitted Medjool dates and raw cashews in separate bowls of water for 30 minutes. After soaking, rinse and drain them.

3. Step 3.

   In a blender, combine the soaked and drained dates, cashews, full-fat coconut milk, coconut oil, food-grade activated charcoal, lemon juice, and a pinch of sea salt. Blend on high for 1 minute until smooth and creamy, scraping down the sides of the blender as needed.

4. Step 4.

   Pour the blended mixture into a small saucepan and bring to a simmer over low heat. Simmer for 5 minutes, then turn off the heat and let the mixture cool slightly. Strain through a fine-mesh sieve into a lidded container and refrigerate for a few hours until completely cool before churning.

5. Step 5.

   Once the mixture is fully chilled, churn it in the ice-cream maker according to the manufacturer's instructions until it resembles soft serve. Transfer the churned ice cream to an airtight container, press a sheet of parchment paper directly onto the surface, and freeze for at least 1 hour before serving.