*Optional garnish: shaved dark vegan chocolate
1. Line a 9 x 9 inch baking dish with parchment paper.
2. Scoop out the solid coconut cream from the cans into a mixing bowl. Do not include the liquid from the cans. (You can save this and add to your smoothies.) Beat with a hand blender until smooth and creamy.
3. Add the remaining ingredients and mix again until smooth.
4, Transfer to baking dish.
5. Freeze for 2-3 hours for soft ice cream or 4 hours for firm ice cream.
Notes: I prefer a soft consistency. To achieve this, keep checking the ice cream every 20 minutes or so to give it a stir. Once desired consistency is reached serve immediately.
If left overnight, the ice cream will become solid. The best way to soften again is to leave on the counter for about 20 minutes, then add to a blender which will make it smooth again in minutes.
I also discovered that with the xanthan gum, if refrigerated, it turns to a pudding consistency – which is also super delicious! So you can really have it both ways, ice cream or pudding
This fantastic recipe comes to us from Myra at The Happy Health Freak, enjoy!☯
Nutritional Info per serving
204 Calories, 8g Carbs, 2g Fibre, 6g Net Carbs, 17g Fat, 5g Protein, 2g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.