• Put a blender container in the freezer to chill for 10 minutes.
• In the meantime, add dates and hot water to a food processor. Process until it forms a thick paste, adding more hot water if needed. Set aside.
• Keeping the cans of coconut milk flat on the counter, scoop out the coconut milk that sits on top of the can, reserving the liquid for other uses (a smoothie or to healthy sauté your veggies!). Place in chilled blender container and blend until creamy and smooth. Add almond milk, vanilla and half of the date paste. Blend until completely mixed. Taste and adjust flavors as suits your taste buds, adding more date paste if desired.
• Fold in cranberries (or for a pink ice cream, add to blender and blend until smooth). Transfer to a parchment paper lined freezer safe container (9” X 5” loaf pan) and cover loosely with plastic wrap. Place foil covering on top, which helps it freeze. It is ready in a few hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream. Set out for 15-20 minutes prior to serving to ease scooping.  Keeps up to 1 week in the freezer, but best when fresh!

*Variations:

Chocolate Cranberry: Add ¾ cup cacao powder.

Pecan Cinnamon: Omit the cranberries and add ¾ cup pecans and 1 tsp. cinnamon.

Walnut Vanilla: Omit the cranberries and add ¾ cup walnuts and 1 tsp. pure vanilla extract.

Strawberry Cranberry Lemon: Add ½ cup strawberries and 2 tsp. lemon zest.

Papaya & Pineapple: Omit the cranberries and add 1 cup of papaya and pineapple.