Coconut Ice cream

Ingredients

• 2 cans of coconut cream (refrigerated overnight)

• 1/2 cup honey (adjust to taste)

• 1 tsp vanilla extract

Steps

1. Place the cans of coconut cream in the refrigerator overnight. This helps separate the cream from the liquid.

2. Open the cans of coconut cream and carefully scoop out the solid cream into a mixing bowl, leaving behind the liquid.

3. Using a hand mixer or a whisk, beat the coconut cream until it becomes smooth and creamy.

4. Gradually add honey and vanilla extract to the coconut cream while continuing to beat, adjusting the sweetness to your taste.

5. Pour the mixture into silicone cupcake or ice cube molds, filling them up evenly.

6. Place the molds in the freezer and let the mixture freeze until solid, about 4-6 hours or overnight.

7. Once frozen, remove the coconut cream mixture from the molds and transfer it to a blender or food processor.

8. Blend the frozen coconut cream until smooth and creamy, scraping down the sides as needed to ensure even blending.

9. Optional: If desired, mix almond nut butter mixed with honey swirl the mixture through the frozen ice cream before transferring it back into the molds.

10. Once blended (and swirled, if adding almond nut butter), transfer the ice cream back into the molds and freeze again until firm.

11. Once the ice cream is firm but scoopable, it’s ready to serve. Enjoy your homemade coconut ice cream with a delicious almond nut butter swirl!