Date and fennel seed ripple ice cream

Date and fennel seed ripple ice cream

10 mins Prep · 25 mins Cook

Dates have long been considered a natural sweetener in the Arab world, and even today date syrup (dhibs) is used as a natural alternative to refined sugar. We’ve paired this with fennel seeds, a spice known for its digestive properties.

Created by Spinneys
Prep time 10 minutes
Cook time 25 minutes
Serves 10
Cuisine Arabic
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 406
Fat 16g
Saturates 11g
Protein 8g
Carbs 78g
Sugars 65g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Whisk the cornstarch into 4 tbsp of milk in a small bowl and set aside.


Place the remaining 940ml of milk and sugar in a saucepan and slowly bring to a boil. Gradually add the cornstarch mixture while whisking, and simmer for 10 minutes or until thickened. Remove from the heat and add the cardamom.


Place the dates in a food processor, add the thickened ice cream mix and process until creamy. Stir in the crème fraîche. Refrigerate for 1 hour.


Meanwhile, place the fennel seeds in a pan and toast for 1-2 minutes until fragrant.


Churn the ice cream mixture in an ice cream machine, or divide it between two large zip-top bags and freeze on a baking tray until firm. Once frozen, break into pieces and blitz in a blender or food processor until smooth. Pour into a freezer-proof container.


Drizzle the date syrup over and sprinkle with the toasted fennel seeds. Swirl into the soft ice cream then freeze immediately until firm.


Remove the ice cream from the freezer 10 minutes before serving.