Open and mix up coconut milk : Open coconut milk can, and warm contents briefly in a pot on the stove in order to combine the coconut cream and milk, then let it cool overnight in the refrigerator. It doesn't separate again oddly.
Make date paste : Soak for 4 hours or overnight 15 deglet noor dates or 8 medjool dates. After that time, blend with 1/4 cup almond milk and 1/4 tsp vanilla. This makes 1/2 cup of date paste. This recipe is for 1/2 cup - I recommend you double it if you have the dates so you can have extra date paste. Refrigerate any extra date paste and use as a sweetener for smoothies, ice cream and coffee.
Blend up Ice Cream : Blend up the raspberries, date paste, coconut milk, and salt until smooth and uniform. Taste at this point. If it is not sweet enough, add more date paste and blend again.
No Churn Process
If you have ziplock bags or plastic wrap and a cookie sheet, you don't need an ice cream maker to make no churn ice cream in just two steps.
Step one : Pour the blended ice cream mixture into zip lock bags and seal them so when you lay them flat, the mixture is about 1/2 inch deep. I normally lay these bags in a cookie sheet to keep them flat in the freezer because my freezer is jam packed. But you can also just lay the bags flat on top of each other in the freezer if you have a flat area. Freeze for 4+ hours.
Step two : After that time, break up the frozen ice cream bark into chunks, and add those pieces to your blender. Process for a half a minute or so, stop the blender and scrap the sides and process again. After 2-3 minutes of doing this, you should have a creamy ice cream texture.
Step three : Pour the re-blended mixture into a parchment lined loaf pan.
Cover the ice cream surface with plastic wrap so that every spec of the surface has plastic touching it. This is to seal out the air and avoid ice crystals from forming. Freeze until it reaches your desired texture - we freeze it at least four hours so we can scoop it.