Thanks to the Minimalist Baker for this delicious Paleo/Vegan ice cream recipe. I subbed swerve for the raw sugar.
Ingredients
- 2 13.5 ounce cans of quality full-fat coconut milk (roughly 3 1/2 cups)
- 1/2 - 3/4 cup Swerve sweetener, confectioners- depending on preferred sweetness (I used 1/2 cup)
- 3/4 cup strong brewed coffee(I used decaf)
- 1.5 tsp pure vanilla extract
- (I also added about a 1/2 C Lily's Chocolate chips, they're sweetened with Stevia)
Instructions
- Combine coconut milk, coffee and sweetener in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
2. Remove
from heat and whisk in vanilla. Transfer to a bowl to let cool
completely in the fridge - at least 6 hours, overnight being preferable.
3. Transfer
to ice cream maker and prepare according to manufacturer instructions.
Once done either eat immediately or transfer to a freezer-safe container
and let harden for several hours. Should keep for 1 week in the
freezer. Let stand for 15 minutes at room temperature before serving. After the first night my ice cream froze rock solid and requires more than 15 minutes before serving, but it is totally worth it!
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| I bought one of these Tovolo Ice Cream containers. |
<3 Baking Beauty
