- 1 can organic whole coconut milk (13.6oz)
- 3 tablespoons raw honey
- 1 tablespoon vanilla
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut
- 1/4 cup raisins
I must be on a bit of a coconut kick I suppose! Last evening I made this wonderful treat: coconut milk ice cream with raisins. So yummy. My husband even commented on how great it tasted! Now I suppose you could leave out the raisins, I just happen to be a big fan of them! So proceed as you wish.
Here are the cast of characters:
A side note, this ice cream is gaps friendly and a great way to enjoy the health benefits of coconut milk and raw honey: two awesome foods for your health. According to Sally Fallon’s Nourishing Traditions, “Coconut oil – and whole coconut products that contain coconut oil – are nature’s best source of lauric acid, an essential saturated fatty acid that enhances the immune system and protects us against viruses, yeasts, parasites and other pathogens in the gut (page 160).”
Raw honey is “loaded with amylases, enzymes that digest carbohydrates, as well as all the nutrients found in plant pollens (page 536).” Just be sure to use your precious raw honey in recipes that are not heated about 117 degrees, as the raw benefits will be lost when heated.
I have recently discovered that a regular mouth mason jar will fit with my blender. Yippee for less dish cleanup! I simply throw all of the ingredients in the mason jar and blend it up.
After I am happy with the consistency, I pour it into my Cuisinart Ice Cream Maker(a lovely gift from my dear Aunt), and wait until it is frozen. This ice cream is best served right away, as storing the leftovers in the freezer can result in rock-hard ice cream.