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Ingredients
- 1 14.5 oz can full-fat coconut milk
- 1 cup coconut cream (I use this)
- 2 tsp pure vanilla extract
- 1.5 – 2 Tbsp raw honey
- Dash of Himalayan sea salt
- 1/3 cup unsweetened hazelnut butter
Preparation
Step 1
Add the coconut milk, coconut cream, vanilla, honey and sea salt to the blender. Don’t use a food processor for this — you’ll end up with a mess if you do. Blend on high for a couple minutes, until the mixture is smooth. If your coconut cream is cold because you already had some open and stored it in the fridge, it may require more blending. Just keep blending until it’s smooth!
With your ice cream maker turned on, pour the mixture into the freezer container. Let churn for about 18 minutes. Then, add the hazelnut butter and continue to churn for another 3-5 minutes or until hazelnut butter is mixed through and ice cream is thick.
Scoop ice cream into a container that can be stored in the freezer. Serve some up right away or place in the freezer to firm up a bit more, if desired. I didn’t do so, but feel free to garnish with some chopped raw hazelnuts.