Cheese Cake Ice Cream
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Cook time: 
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Serves: 1 - 1½ pints
  1. Prepare your water for the gelatin egg.
  2. Combine all of the ingredients except the "gelatin egg" in a blender. Mix thoroughly.
  3. Once the gelatin egg is ready, slowly add it to your blender (on the low setting).
  4. If some of your ingredients weren't cold, be sure to chill this mixture in the fridge or freezer until cold. It will make the "churning" process quicker.
  5. Once your mixture is cool, add it to your ice cream maker and follow it's instructions.
***Gelatin egg- Bring some water to a boil (you will only need ¼c, but I usually boil a little more). Add 1T of gelatin to a small bowl. Once the water begins to boil, slowly add ¼c to the gelatin, whisking constantly. Make sure it is completely dissolved.***
I keep cans of coconut cream and coconut milk in my refrigerator for times like these. :) The date paste and greek yogurt are also cold. No refrigeration is required for this mixture!
Store in a flat container so that it will thaw more evenly. Also, allow about twenty minutes for thawing.
Recipe by Coconut Darling at