<link>
Makes about 2 cups
Ingredients
(2) 13.5 oz. can organic coconut milk
1/4 cup organic maple syrup
1 Tbsp golden milk powder mix (see blog)
1 Tbsp. organic fractionated (MCT) coconut oil
Pinch of salt
1 tsp. organic vanilla extract
1/4 cup roughly chopped pistachios (optional for topping)
Directions
Add coconut milk, maple syrup, golden milk powder blend, coconut oil, and salt to saucepan.
Heat on medium until it begins to approach a simmer.
Remove from heat and allow to cool completely.
Add vanilla extract and stir well.
Transfer to freezer-safe bowl and place safely in freezer. Be sure that you have plenty of room left in the bowl to mix and whip.
Wait 30 minutes and remove from freezer.
Loosen up mixture with fork and follow up by whisking.
Repeat this process every 30 minutes for approximately 2-3 hours, until it reaches a thick smoothie-like consistency.
At this stage, blend on low with a hand mixer if you have one. If not, you’ll want to whisk very well.
Freeze until finished.
Remove 15 minutes before eating.
Serve with chopped pistachios or healthful topping of choice.
Pro Tips
You won’t want to use the hand mixer when it is in a liquid state as you are likely to make a mess and turmeric does stain. Wait until the mixture is thicker to prevent the splattering.
This recipe can be made using an ice cream machine. Follow manufacturer instructions for use.
Hand-churned ice cream freezes a bit harder than machine made ice cream, but it is just as delicious!
Komentáře