1 can (BPA-free) organic coconut cream
18 drops Monkfruit extract (Amazon associates link to the one I use: https://amzn.to/3VjBDgR)
1.5 tsp. vanilla paste or extract plus optional ½ tsp of peppermint or other flavor extract.
Optional mix ins or toppings: Nuts, chocolate chips or carob chips, cacao powder (see my guide to low lead chocolate), etc. Get creative!
If you don’t have an ice cream maker, you can freeze in a glass container. Preferably, stir often and eat when it reaches desired consistency. If it hardens, you can leave out at room temp until it softens to desired consistency.
I don’t usually use anything out of a can (here is why not) but for this type of recipe, I don’t think there is a way to get the texture thick and creamy enough.
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