Servings: 1 quart 1x
Ingredients
- 2 14-ounce cans full-fat coconut milk
- ½ cup honey
- ½ tsp. vanilla bean powder or 1 tsp. vanilla extract
- Pinch of sea salt
- 1 ½ Tablespoons (1 scoop) Vital Proteins Grass-fed Gelatin (Buy it here)
- ½ cup boiling water
Instructions
- Place coconut milk, honey, vanilla and sea salt into the container of a blender and mix until combined.
- In a small bowl, gradually add boiling water to gelatin – whisking vigorously until gelatin has dissolved.
- Add liquified gelatin to coconut milk mixture, replace lid and blend again for 15 seconds.
- Pour ice cream mixture into the freezer bowl of an ice cream maker and process 20 minutes (or according to manufacturer’s directions) until soft-serve consistency is reached.
- Serve immediately or transfer to a freezer-safe container and freeze for 2-3 hours or until firm. For best flavor, texture and scoop-ability, allow ice cream to sit at room temperature for 15-20 minutes to soften before serving.
Notes
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Nutrition Information
- Serving Size: 1/2 cup
- Calories: 229
- Fat: 19g
- Sodium: 51mg
- Carbohydrate: 19g
- (Fiber: 0g
- Sugar: 16g)
- Protein: 2g