Date and Dark Chocolate Ice Cream

1. Chuck 200g of the pitted dates into a food processor and blend until they stick together in a ball. Add the condensed milk and pulse into a thick paste. Transfer to a mixing bowl.
2. Pour the double cream into a large mixing bowl and whisk into soft peaks.
3. Break off two small squares of the chocolate and then finely chop the rest. Chop the remaining pitted dates into quarters.
4. Add 2 tbsp of the whipped cream to the dates and fold together to loosen the mixture. Transfer to the bowl with the cream. Add the chocolate and dates and fold together.
5. Pour the date ice cream into a non-stick loaf tin or Tupperware box and pop into the freezer for 5-6 hours to set. To serve, scoop out into bowls or run hot water over the bottom of tin and flip the whole thing out onto a board and slice up. Microplane the remaining chocolate over the top and serve.

Serves 6-8

300g medjool dates, pitted
200g condensed milk
600ml double cream
100g bar of 60-70% dark chocolate