Coconut IceCream

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
● 1/2cupadditionalcoconutmilkORmilkofchoice
● 1/4cupsweetenerofchoice,suchasmunkfruit
● 1/8tspsalt
● 11/2tsppurevanillaextract
● optionalingredients-Addedunsweetenedcoconutflakestothe
*Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.

  1. Stir all ingredients together in a blender until it is smooth.
  2. Freeze the mixture in ice cube trays, then blend the frozen ice
    cubes in a high-speed blender such as a Vitamix.
  3. 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



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