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Ice cream with coconut milk
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| Four Ingredient Ice Cream (Can be any flavor!) | |
| 2 cups | milk of choice or nondairy creamer or coconut milk, (see note below) |
| 1/4 cup | sweetener of choice, such as pure maple syrup, brown sugar, or xylitol for sugar-free |
| pinch stevia or 1 extra tbsp sugar | |
| 1/8 tsp | salt |
1 and 1/2 tsp pure vanilla extract
optional ingredients for whatever flavor you desire
Mix all ingredients (except optional ingredients, if they are chunky) in a dish. If you have an ice-cream maker: simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 12-14 minutes to turn the liquid into ice cream. Warning: Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!!) You can eat it straight from the machine, or freeze a few hours for firmer texture. Homemade ice cream is best the day it’s made, but you can technically thaw it out and it will keep for a few weeks. If you don’t have an ice-cream maker, see nutrition link below:
Read more at http://chocolatecoveredkatie.com/2011/12/07/four-ingredient-ice-cream/#cvPBjrAdHxpXqHcV.99
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