Looking for a classic treat to beat the tropical heat this weekend? Try this recipe by Lime & Spoon!
2 14-ounce cans coconut cream
1/2 cup Agave syrup (can sub with simple syrup or Maple)
1 pinch sea salt
2 tsp pure vanilla extract
2 Tbsp Coconut Oil
Ice Cream Maker
-The day or night before, place your ice cream churning bowl in the freezer to properly chill.
-Add coconut cream, sweetener, sea salt, coconut oil and vanilla extract to a high-speed blender and blend until smooth for about 3 minutes.
-Add mixture directly to chilled ice cream maker and churn for about 45 minutes. It should look like soft serve.
-Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
-Cover and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften.