Magnum red berries and dark chocolate 🍓🍫

Previously, leave the dates in water for a few hours until they become soft and can be crushed to form a paste. If you do not have time to make the date paste, you can cut them into small pieces and put them as they are in the ice cream, but it is better if you grind them.

To obtain the coconut cream, we can leave the can a couple of days before in the refrigerator to separate the cream from the water. The cream will remain on top and then add it in a blender glass with the help of a spoon. *If we do not have time we can add the cream with the water all together and it will also be good, although it will be creamier if it separates.

In the blender jar in which we put the coconut cream, add the frozen berries and the date paste the coconut cream, add the frozen berries and the date paste and blend well. *The more berries are added, the more reddish and acidic the ice cream will be, it is up to taste. I added practically the whole bag.

Add all the ice cream filling in an ice cream mold, or if you don't have one, you can also use small glasses. Then, put them in the freezer until they solidify.

Melt the dark chocolate in the microwave at 30 second intervals. *I recommend melting it in a glass so that you can dip the ice cream in it later and the coating will be smoother. The remaining chocolate is stored in the refrigerator and when we make more ice creams it melts again.

Remove the ice cream from the mold and dip it in the melted dark chocolate. From the contrast between the cold of the filling and the heat of the chocolate itself, it solidifies in a short time. Before it solidifies, I add almond pieces on top. *If we have several ice creams, we leave them on parchment paper so that the chocolate does not stick to any surface.