Cinnamon Coconut Ice Cream

• Vegetarian
• Gluten free
• Paleo

• Canned Goods

  • 3 1/2 cups Coconut milk

• Condiments

  • 6 tbsp Honey

• Baking & Spices

  • 1 1/3 tbsp Cinnamon
  • 1 Dash Salt
  • 2 tsp Vanilla extract

Found on wholenaturallife.com

Ingredients

• 3 1/2 cups coconut milk
• 6 tablespoons honey
• 1 tablespoon plus 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• Dash of salt

Directions

• Mix coconut milk, cinnamon, honey, vanilla extract and salt in a blender or by hand.
• Pour into your ice cream maker and process until your desired texture is reached.
• Serve immediately, or put in the freezer for a few hours to make it firmer. Store leftover ice cream in the freezer, preferably in a wide, shallow container to simplify future defrosting.
• By the next day, your stored ice cream will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—it will probably need twenty or more minutes of defrosting on the counter before it can be served and eaten.