Recipe shared by none other than my friend Molly Linek!
When Molly shares this recipe with me I was excited because just about 2 weeks ago I called my mom and asked if their was anything she wanted for me to get from the store from her.
Her response! Anything coconut 🥥 I figured that was going to be a hard one to come by knowing that I hardly ever see any coconut Ice cream products. Luckily I did And my mama enjoyed it.
This recipe reveals a healthier way to whip up some coconut ice cream I think my mama will appreciate.
So here’s to you Mom and all other coconut lovers out there!
Coconut Ice Cream
● 11/2 cupcannedcoconutmilk
*Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
- Stir all ingredients together in a blender until it is smooth.
- 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