Date and Turkish coffee ice cream with cardamom

Warm 50 g full fat milk in the microwave and mix in instant espresso powder for a coffee extract; set aside.

Microwave the cream cheese 30 seconds until soft, add to a jug with more full fat milk and blend a few seconds.

Add pitted Medjool dates and blend until broken down into a thick date milkshake.

Pass through a sieve to remove the gritty date skins; add the coffee extract and 150 g heavy cream.

Add ground cardamom and a pinch of salt and whisk thoroughly until dissolved.

Pour into a container and freeze 24 hours.

Run the tub under a tap to de-ice the outer layer, spin on the ice cream setting, then re-spin until creamy; top with chopped dates.