3 ingredients, no dairy, no ice cream machine!

 

Ingredients

• ▢13 1/2 ounces canned coconut milk chilled
• ▢3/4 cup cashew butter or almond butter * See notes
• ▢1/4 cup maple syrup

Instructions

• Place a freezer-friendly container or loaf pan in the freezer.
• In a food processor or high speed blender, add the coconut milk, cashew butter, and maple syrup, and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
• Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
• Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.

  Notes

  A serving is approximately 1/4 cup.

  * You can use any nut or seed butter of choice.

  Ice cream machine method: Follow the blender directions and freeze the mixture for about 45 minutes. Once it has frozen slightly, transfer it to the ice cream maker. Follow the manufacturer’s instructions and churn until thick and creamy. Transfer to the freezer and allow to freeze for an hour.

  TO STORE: Ice cream should be stored in the freezer in its container for up to 2 months. Any longer, and it will be more icy versus creamy.

  SERVING: Remove the ice cream from the freezer 15 minutes before serving to let it thaw out slightly. Run your ice cream scoop under hot water then scoop.

  Nutrition

  Serving: 1servingCalories: 195kcalCarbohydrates: 13gProtein: 4gFat: 13gSodium: 9mgPotassium: 224mgFiber: 1gSugar: 5gVitamin C: 1mgCalcium: 23mgIron: 2mgNET CARBS: 12g