Did someone say SUMMER TIME? After this lovely quarantine, most of us are missing the feeling of summer time. How about a quick 4 ingredient recipe to get you into the mood? Here is a simple recipe for a delicious ice cream that you can dress up or down. Feeling some honey or chocolate? Want to add fruits? Pickles? Go for it! I hope you enjoy this recipe just as much as I enjoyed creating it for you.
Ingredients
· 2 cups canned coconut milk (FULL FAT)
· 1/3 cup xylitol erythritol, or sweetener of choice
· 1/8 tsp salt
· 1 1/2 tsp pure vanilla extract or vanilla bean paste
Instructions
1. Stir together the milk, sweetener, salt, and vanilla extract.
2. If you have an ice cream machine, simply churn according to manufacturer’s directions.
3. No Ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender.
4. Eat as-is or freeze at least one hour for a firmer texture.
**Note**
1. Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage.
2. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it is made. You can freeze leftovers up to a month and thaw before serving.