Dairy Free Vanilla Coconut Milk Ice Cream

By mm_food4me

Use Vital Proteins Grass-Fed Beef Gelatin, Thai Kitchen's coconut cream and coconut milk and Rodelle vanilla paste

Ingredients

• For serving:
• 1 1 1 can of full fat coconut milk (no sugar added)
• 1 1 1 can of full fat coconut cream (no sugar added)
• 3/4 3/4 1/2 cup of granulated sugar- can get away with 1/2 c. but the most sugar makes it creamier.
• 1 1/2 1 1/2 1/2 T. vanilla bean paste
• 1 1 1 T. Vital Proteins grass fed beef gelatin
• chocolate sauce
• sprinkles
• ice cream cones

Details

Servings 1
Preparation time 20mins
Cooking time 30mins
Adapted from dessertfortwo.com

Preparation

Step 1

1. First check your ice cream maker's instruction manual to see if you need to freeze the bowl before making ice cream.
2 In a blender, combine all ingredients. Puree on high for at least 2 minutes to fully dissolve everything.
3. Pour the mixture into a 2-quart saucepan and heat over medium heat while stirring frequently to dissolve the gelatin. Do not let the mixture boil. Cook it until small bubbles form around the edge of the pan, and it coats the back of a wooden spoon like pudding.
4. Place the freshly churned ice cream in a freezer safe container and freeze for at least 6 hours covered tightly.
7. Let sit at room temperature for about 5 minutes before scooping and serving in a cone with chocolate sauce with chocolate sauce and sprinkles (entirely optional but why not)