Description

If you’re in the mood for some cool, creamy deliciousness without the dairy, you’re gonna love this ice cream!

Ingredients

Scale

1 Can Full Fat Coconut Milk (about 1 3/4 cups)

1 Can Coconut Cream (about 1 3/4 cups)

¾ Cup Honey or 100% Pure Maple Syrup

1 TB Vanilla Extract

1 TB Vodka or Bourbon

1 Pinch Salt

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Instructions

Be sure to start with a chilled insert for your ice cream maker, if using (see Note 1).
Combine all ice cream ingredients in a blender and blend until well combined and smooth
Transfer to a bowl and refrigerate until well-chilled (1-2 hours).
Pour into ice cream maker and churn until a frozen yogurt texture (be sure to follow instructions on your ice cream maker).
You can eat it at this point (it will be soft) or pour into a freezer-proof container and allow to further chill until it reaches the desired texture (about 5 hours).

Notes

Note 1: You can make this without an ice cream maker, just know that the ice cream will be a little more icy than creamy.

For a Chocolate version, add 2/3 Cup Cacao (a more antioxidant-rich version of cocoa) and 1 tsp freeze-dried, instant coffee, espresso or dandy-blend (optional but amazingly delicious)! Reduce vanilla to 2 tsp.

For a Berry version (Strawberry, Raspberry, Blueberry, Blackberry, etc.), reduce vanilla to 2 tsp and add 6 oz of berries to mixture before blending. Can add some additional chopped berries after blending if you’d like some chunks.