Add the pitted dates and torn up bread to a medium-sized bowl and add enough water to cover both. Set aside for 2 hours.
Preheat oven to 180C.
Pick out the pieces of bread from the date water and spread across a lined baking tray. Sprinkle the cinnamon over the bread. Bake in the oven for 15 minutes or until the edges are crispy.
Meanwhile, blend the dates, peanut butter, coconut cream and milk in a blender until creamy. Pour into a freezable container or tin. Mix in the toasted bread into the creamy mixture until combined.
Add the blueberries to a small saucepan over medium heat. Squash the berries with a back of a fork then simmer until it has reduced to just over ¼ cup. Puree with a whizz stick.
Dollop blueberry puree throughout creamy mixture and gently swirl with a knife.
Put your ice cream container in the freezer for at least 4-6 hours or until very firm. Eat immediately from the freezer. Cover the ice cream container with a lid. The ice cream will keep in the freezer for up to a month.
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