- 2 NUTRINUT Organic Coconut
- 1/2 cup sweetener of your choice (such as sugar, maple syrup, or honey)
- 1 teaspoon vanilla extract
- Optional add-ins: chocolate chips, chopped nuts, fruit, etc.
- Make sure the cans of coconut milk have been refrigerated for at least 24 hours prior to making the ice cream. This will help separate the cream from the liquid.
- Open the cans of coconut milk and carefully scoop out the thick coconut cream that has risen to the top, leaving the liquid behind.
- Place the coconut cream in a bowl and add the sweetener and vanilla extract. Whisk together until well combined and creamy.
- If desired, add any optional add-ins, such as chocolate chips, chopped nuts, or fruit, and stir them into the mixture.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
- Once the ice cream has reached the desired consistency, transfer it to a lidded container and freeze for a few hours to firm up.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.