Coconut Milk Ice Cream
Course:
Dessert
Cuisine:
American
Servings: 16 scoops
Calories: 114 kcal
Ingredients
- 2 cans Coconut Milk
- 2 Tbsp Coconut Oil
- 1/2 cup Coconut Sugar
- 2 tsp Vanilla Extract
- 1 pinch Salt
Instructions
-
Add ingredients to blender and blend on high until creamy and smooth for 1-2 minutes.
-
Add more sugar if needed for sweetness.
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Churn as directed.
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When firm, transfer to container and freeze for 4-6 hours.