Serves 12 (makes 6 cups)
You do not need an ice cream maker to make this incredibly decadent recipe. The sweetened condensed milk binds the ice cream base while whipped cream makes it light and airy. Each scoop is scented with cinnamon and studded with bites of our gooey medjool dates, eliciting a Southern California roadside date shake. For a unique topping we add crunchy puffed rice cereal sprinkled over top which tastes just like a churro, browned in butter and coated in cinnamon and sugar. While this ice cream is quite rich on its own, we wouldn’t fault you for drizzling a little hot fudge over the top as well.
Ingredients:
- 8 soft Rancho Meladuco Medjool Dates, pitted and chopped
- One 14-ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1½ teaspoons ground cinnamon
- Kosher salt
- 2 cups heavy cream, chilled
- 2 Tablespoons unsalted butter
- 1½ cups puffed rice cereal, such as Rice Krispies
- 2 Tablespoons granulated sugar, plus more for sprinkling
Place a 9-by-5-inch metal loaf pan in the freezer to chill.
In a food processor, pulse the dates with the sweetened condensed milk, 1 teaspoon of the cinnamon and ½ teaspoon of salt. Be careful not to overprocess—you still want some chunks of dates. Scrape the mixture into a large bowl.
In the bowl of a stand mixer or in a medium bowl and using a hand mixer, beat the heavy cream on high speed until stiff peaks form, 3 to 5 minutes.
Using a rubber spatula, mix about 1 cup of the whipped cream into the date mixture until combined, then gently fold in the remaining whipped cream until no streaks remain. Scrape the ice cream base into the chilled loaf pan. Give it a few firm taps on the counter to get rid of any air pockets. Wrap the entire loaf pan with plastic wrap and freeze the ice cream until scoopable, at least 5 hours and up to overnight.
Line a plate with parchment paper. Meanwhile, in a medium skillet, melt the butter. Add the puffed rice cereal, sugar, the remaining ½ teaspoon of cinnamon and a pinch of salt. Cook over moderate heat, stirring occasionally, until the cereal is toasty and beginning to brown, 3 to 5 minutes. Scrape onto the prepared plate and sprinkle with more sugar. Let cool completely, then break into small clumps.
Remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften slightly. Scoop into bowls and top with the cinnamon crispies. Serve right away.
MAKE AHEAD The ice cream can be stored in the freezer for up to 1 month and the crispy rice topping can be stored at room temperature in an airtight container for up to 1 week.
Recipe & photos: Julia Heffelfinger @juliaheff