Coconut Milk Ice Cream

Y’all, the crud has finally hit me after sweeping through our house over the past couple of weeks.  It’s hit every person, even my sweet baby Cruz, and now I’ve got it!  My throat has been hurting wickedly all.day.long and I’m loosing my voice.  I was craving something cold that would slide down my throat and coat it and feel good and hopefully take some of the pain away.  Dairy makes me sick and I really wouldn’t want it when sick sooooo I made the MOST delicious treat and it’s helped me…  Along with my oils!!!  Slathering on my Thieves oil like it’s nobodys business!  MAKE THIS!  It’s clean and yummy and quick to make,  My kids all love it too, which is a plus.  I hate pumping them full of sugar!  You can also make this Vegan by using Agave Nectar instead of honey.  I could never give up honey…  I use Bear Mountain Honey and it’s the  b e s t  honey I’ve ever tasted, bar none!  No joke, there is NO comparison!  If you try this recipe, let me know what you think!  My friend Tanya made a similar recipe years ago and that’s when I first fell in love, but since I can’t have eggs I had to tweak the recipe!

 

coconut milk ice cream

 

Coconut Milk Ice Cream

INGREDIENTS:
2 (15 oz) cans of Coconut Milk (full fat, not the milk in the refrigerator section!) I use Native Forest
1/2 cup honey (I use Bear Mountain)
1/4 tsp salt (I use sea salt fine grain)
2 Tbsp Arrowroot Starch Flour (I use Bobs Red Mill)
1 1/2 tsp Vanilla Extract (I use Simply Organic)

DIRECTIONS:
Shake the cans of coconut milk to separate contents.
Measure out 1/2 cup from one of the cans, pour into a small bowl and set aside.
Pour the rest plus the other can into a saucepan along with the honey and salt and heat over medium heat.
Stir until the honey has dissolved and the coconut milk is smooth with chunks, about 3-4 minutes.
Whisk the arrowroot flour into the reserved 1/2 cup of coconut milk until it has dissolved completely.
Add the arrowroot mixture to the saucepan and whisk to melt them together.
Increase heat a tad and stir until the ice cream base has thickened enough to coat the back of a spoon.
Remove from heat and stir in the vanilla to combine.
Pour into a bowl and let sit out about an hour.
Place a piece of plastic wrap against the surface and put into the fridge for several hours.
Pour the chilled ice cream base into your ice cream machine (I use this Cuisinart one)
churn for about 20 minutes or until done.
Transfer your ice cream to a freezer safe container and freeze for several hours before devouring!
So so yummy!!!

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