Constant snow, clouded sky and early darkness made me missing summer so much that there is nothing better than cup of good vegan ice cream. I did it quickly and impatiently, but you may also try this more ambitious version (below)

2 glasses / 400 ml coconut milk (mine was liquid)

2 Tsp / 30 g regular flour

20 g (2 Tbs)  raw cane sugar

1 drop vanilla essence

5-6 shredded dates (if you don’t have any, add some more sugar)

Put all ingredients into liquidizer and blend thoroughly (you may also put it to the bowl and use your blender).

Once it’s a creamy sauce, transfer it to a saucepan and heat gently till slightly thickened. Remove from the heat, cool and chill thoroughly in the refrigerator.  (After 2-3 hours it is to eat!)

If you want it creamier, then while the mixture is freezing, take it out every 15-20 minutes and stir it well.