Yesterday I finally got around to breaking in the ice cream maker my mom gifted me for Christmas. And what a pay off. This ice cream turned out not only super nutrient dense, but exceptional--and is already gone. That's right, I basically ate the whole thing in one sitting. This recipe is so simple and completely achievable even if you do not have an ice cream maker. It creates a neutral coconut vanilla base, so you can get creative sprucing it up in the future.
1 c sprouted nut milk of your choice
3/4 c sweetener of your choice | maple syrup | honey | coconut nectar | coconut sugar
Pinch of sea salt
2c young Thai coconut meat
1 Tbls pure vanilla extract
PROCESS | ice cream maker
Place all ingredients in high speed blender and blend for one minute. Pour into ice cream maker for 30 minutes.
PROCESS | without ice cream maker
Place all ingredients in high speed blender and blend for one minute. Place into a bowl in the freezer for 2 hrs. stir mixture well every 15-20 minutes.
Here I chose to top with chopped pecan nuts and cacao nibs. Possibilities are endless. Enjoy!