Start by placing the almond milk, coconut cream, cocoa powder, dates, vanilla extract, salt, and collagen peptides (if using) into a high-speed blender. Blend on medium-high speed for about 30 to 60 seconds or until the mixture becomes completely smooth and creamy, with no chunks of dates visible.

Once your creamy mixture is smooth, carefully pour it into the Ninja Creami pint. Leave some space at the top for expansion during freezing.

Seal the pint with the lid and place it upright in the freezer for a minimum of 24 hours.

After 24 hours, remove the frozen mixture from the freezer. Insert the pint into the Ninja Creami machine and select the "Lite Ice Cream" function. Spin for about 1 to 2 minutes or until the mixture transforms into a fluffy, creamy ice cream.

If you have any leftovers, be sure to press down the ice cream in the pint to level it off before sealing with the lid.