Delicious, No-Churn Ice Cream!

In the process of developing a delicious GAPS cheesecake, I discovered that with a few minor adjustments to the filling, one can have fantastic GAPS ice cream! Even if you don't have an ice cream maker. The texture is a little hard, but not icy, and super creamy and delicious. Add 3/4 c. good-quality organic cocoa to the honey/date mixture before blending with the cream, if you want chocolate.

1-1 1/2 c. pitted dates, OR 1/2 c. raw honey
4 tsp. unflavored gelatin
3 T. hot water
4 cups sour cream (24-hour-yogurt made with 2 pints of heavy cream)
2 Tbsp. vanilla

Combine water and gelatin and stir until gelatin is dissolved.

In the food processor, process the dates until they are a fine paste. (Alternatively, add honey along with the following ingredients, and use a whisk to fully incorporate all ingredients.) Add the vanilla and the gelatin mixture, and process until smooth. Scrape down the sides often if you are using a food processor.

There will be flecks of date throughout if you used dates. Add half the sour cream and pulse to combine, or use an immersion blender if you have been whisking up until this point. Add the rest of the cream and blend until completely smooth and uniform.

Pour the ice cream into containers, and refrigerate until completely set--12-24 hours. Now, freeze for 4-24 hours, or until desired consistency is reached (more time will obviously be required for larger containers). For best texture, thaw for 15 minutes or so before serving.

Enjoy the super good taste. :)