GF:SF

1 cup mascarpone

1 cup greek yoghurt

1 cup full fat milk

1 teaspoon vanilla bean paste or 1 vanilla bean

2 tablespoons raw honey

8 fresh dates, pitted

2 tablespoons cashew or almond butter

1/4 cup pecans

Line one 2L bowl, loaf tin or other freezer safe container with greaseproof paper. Combine mascarpone, yoghurt, milk, vanilla and honey in a food processor or blender and blitz until a lovely creamy, uniform texture is created, approximately 3 minutes. Transfer ice cream mix into bowl, rinse out blender, then blitz dates and nut butter until a paste forms. Pour half the ice cream mix into container, drop spoonfuls of date caramel around and sprinkle with half the pecans, repeat the process. Place an additional piece of baking paper gently over the top of the ice cream, then pop in freezer to set overnight or 12 hours.