Ingredients:

• 1 can  of full-fat coconut milk, chilled overnight in the fridge

• 240ml Nut milk

• 1 tbsp. NUA Naturals Vanilla Powder

• 3 tbsp. NUA Naturals Coconut Palm sugar

• ¼ tsp salt

 

 

 

 

 

 

 

 

Instructions:

• Open the can of coconut milk and scoop off the top, fatty layer into a medium mixing bowl (stainless steel works best). Discard the leftover coconut water, or use in a smoothie.

• Add the nut milk, vanilla powder, coconut palm sugar, and salt. Whisk together until the sugar has dissolved (about 2 minutes).

• Place the bowl in the freezer. Whisk and stir every half hour until frozen (anywhere from 3-4 hours, depending if you want a soft-serve texture or hard ice cream).

NOTE: The ice cream freezes solid, but if you take it out of the freezer five minutes before serving it will be easily workable.

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