Coconut Ice Cream
Ingredients
-
13½
ounces
canned coconut milk, chilled
-
¾
cup
cashew butter or almond butter
-
¼
cup
maple syrup
-
optional
vanilla extract
Instructions
- Step 1: Place a freezer-friendly container or loaf pan in the freezer.
- Step 2: In a high-speed blender, combine the coconut milk, cashew butter, and maple syrup, blending until thick and creamy.
- Step 3: Pour the mixture into the pre-frozen container and place it in the freezer.
- Step 4: Stir the mixture every 15 minutes for the first hour, then allow it to freeze completely for at least 3 hours.
- Step 5: Let the ice cream thaw for 15 minutes before scooping and serving.
Nutrition Facts (estimated)
Servings
10 servings
Calories
195
Total fat
13g
Total carbohydrates
13g
Total protein
4g
Sodium
9mg
Cholesterol
0mg
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