Ready for this??
Zain’s 3-Ingredient Vegan Coconut IceCream!
It’s hot out there and I can’t think of a better way to cool down than with a heathy, sugar free, gluten free ice cream!
Refrigerate 2 cans of full fat coconut milk preferably overnight but 4-6 hours will do
1/4 cup maple syrup plus optional
10-12 drops vanilla cream stevia or 2 tbsp additional syrup
1 tsp natural vanilla
1/8 tsp Himalayan crystal salt
1/3 cup unsweetened dried coconut or fresh coconut meat (high recommended but if you are portioning fat, this will count as two portion sizes)
Blend contents of coconut cream (the separated part) with all other remaining ingredients and pour into your ice cream maker after chilling the base. Churn for 15 mins then serve or place in an airtight container in the freezer.
If you do not have an ice cream maker, simply transfer contents to a sealed container and once frozen, scoop out and reblend with your high powered blender or @vitamix