Date and Dark Chocolate Ice Cream

1. Break off a piece of the chocolate and finely chop the rest. Finely chop 100g of the pitted dates.
2. Chuck the remaining pitted dates into a food processor and blend until they stick together in a ball. Add the condensed milk and blitz into a paste.
3. Pour the double cream into a large mixing bowl and whisk into soft peaks. Add the date mixture and fold together. chuck in the chopped chocolate and dates and fold together.
4. Transfer the mixture into a non-stick loaf tin, lined with cling film or a Tupperware box. Pop into the freezer for to set for 6-8 hours or overnight. Flip the ice cream out onto a serving plate and grate over the little piece of chocolate you saved, and dive on in.

Serves 8

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