Ingredients
Ice Cream Base
- 2 (13.5-oz) cans full-fat coconut milk, at room temperature
- 3/4 cup Besti Powdered Monk Fruit Allulose Blend
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Prepare Freezer Container: Place a freezer-friendly container or loaf pan (such as a 9” x 5” inch pan) into the freezer to chill while you prepare the ice cream mixture.
- Blend Ingredients: Combine the full-fat coconut milk, powdered monk fruit allulose blend, vanilla extract, and sea salt in a high-powered blender. Blend until the mixture is smooth and creamy, scraping down the sides as needed to fully incorporate all ingredients.
- Freeze the Mixture: Pour the blended coconut cream mixture into the chilled freezer container. Cover and place it in the freezer. Allow it to freeze for at least 3 to 4 hours, preferably overnight, to firm up into ice cream.
- Thaw and Serve: Remove the ice cream from the freezer about 5 minutes before serving to let it soften slightly. Use a slightly wet ice cream scoop to serve scoops into bowls and enjoy.
Notes
- For best texture, use full-fat coconut milk that has separated into cream and liquid. Stir gently before blending if needed.
- Letting the ice cream sit at room temperature briefly before scooping makes serving easier.
- If you don’t have a high-powered blender, blend in batches or whisk vigorously to combine ingredients well.
- This recipe is vegan, dairy-free, and gluten-free.
- You can customize sweetness by adjusting the monk fruit sweetener quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
