Coconut Ice Cream

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 1/2 cup canned coconut milk

1/2 cup additional coconut milk (or milk of choice)

1/3 cup sweetener (of choice, such as sugar or pure maple syrup)

1/8 tsp salt

1 1/2 tsp pure vanilla extract

optional ingredients for different flavors (see flavor ideas above)

Directions

*Be sure to use full fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for an added sugar free ice cream.To make coconut ice cream, stir all ingredients, minus optional add ins, in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.View Nutrition Facts

Nutrition

• Calories: 160 kcal
• Total Fat: 13 g
• Saturated Fat: 12 g
• Unsaturated Fat: 1 g
• Sodium: 74 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1.6 g
• Total Sugars: 2 g
• Protein: 1.7 g