Coconut Milk Ice Cream

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 3 hours 10 minutes

Ingrédients

2 13.5- oz cans Full-fat coconut milk

3/4 cup Sweetener (Allulose – #1 for ice cream!)

2 tsp Vanilla extract (optional)

1/4 tsp Sea salt (optional)

Instructions

Place a loaf pan or an airtight freezer-friendly container in the freezer while making the ice cream.

In a blender, add the full-fat coconut milk, sweetener of choice, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy.

Transfer the coconut ice cream mixture to the pre-frozen container and place it in the freezer.

Let the ice cream freeze for at least 3 hours until hardened.

Remove the container from the freezer and let it sit at room temperature for 10–15 minutes (or more) before serving. This softens the ice cream for easy scooping.

Nutrition

• Calories: 172 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 15 g
• Lipides Insaturés: 1.2 g
• Sodium: 108 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 2 g