Ingredients:

  • 14 ounces full-fat coconut milk (or coconut cream)
  • 1/4 cup raw honey (maple syrup can be substituted)
  • 1/4 cup creamy almond or cashew butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt

Instructions:

Place all ingredients into a high-powered blender in the order listed.

Blend on high for 30 seconds, or until smooth.

Turn on an ice cream maker with the frozen base inside.

Pour mixture directly from the blender into the ice cream maker while the base is moving.

Let the ice cream mix churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.

Transfer to an airtight freezer-friendly container and freeze for at least one hour, or until completely frozen.

Vanilla Ice Cream (Paleo and Dairy-Free)