Yield 2 cups
Step #1: Line a deep baking dish with parchment paper. Pour the coconut milk into the dish and freeze for several hours, or until hard.
Step #2: Once frozen, pull the coconut milk off the parchment paper and break it into chunks.
Step #3: In a food processor or high-powered blender, combine the coconut milk chunks with the remaining ingredients and process on high until smooth, scraping down the sides as necessary. Continue processing until the mixture reaches the desired ice cream texture.
Step #4: Serve immediately or store in the freezer for up to a week. You will need to let it thaw for 20 minutes and then blend it again in the blender after you pull it out of the freezer.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Serving Size 1/2 cup serving
Amount Per Serving
% Daily Value
Total Fat 38 g
Total Carbohydrates 5 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/vanilla-coconut-milk-ice-cream/