8ouncesor about 20 pitted california dates (add more if you like it sweeter)
1whole vanilla bean
Blend everything together until smooth.
Pour the mixture into ice cube trays and freeze overnight, or until solid.
Remove the ice cube trays about 30 – 40 minutes before you are ready to make the ice cream. Allow the cubes to thaw slightly, not completely. The frozen cubes should not become soft. Look at my recipe video for reference.
When ready, place the cubes in a high speed blender or food processor and blend until smooth and creamy. DO NOT use a regular kitchen blender if you do not have a high speed blender like a Vitamix. It might break your blender, so use a food processor instead. You might need to stop every now and then and stir the mixture in the blender or food processor and then blend some more to ensure there are not a ton of frozen chunks (unless you want a few frozen chunks throughout the ice cream!).