Paleo Coconut Milk Ice Cream
Ingredients
2-14 oz cans full fat coconut milk
1/2 cup plus 1 Tbsp unsweetened cocoa powder sifted
1 tbsp tapioca starch
3/4 cup pure maple syrup
1/8 tsp sea salt
1 Tbsp pure vanilla extract
6 Tbsp creamy nut butter, any of your favorite nut butters will work!
Instructions
In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca*, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth.
Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
Transfer the mixture to a medium loaf pan and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.
Allow to thaw 10-15 minutes before serving! Enjoy!
