Makes approximately 1 quart.
This creamy cool vanilla bean goodness delivers an excellent, healthful alternative when you just want ice cream.
2 cups Young Thai Coconut Water or Almond Milk
½ cup Honey or Agave
2 Vanilla Beans, scraped (may sub with alcohol-free vanilla extract)
¼ Fine Sea Salt or Himalayan Salt
2-4 tbsp Raw Extra Virgin Coconut Oil
Blend coconut meat, flesh and honey until smooth. Add vanilla bean and salt and blend until fully incorporated.
Pour into a sealable container and refrigerate 2-3 hours.
Prepare in an ice cream maker as per manufacturer’s instructions. (I used a small Cuisineart ice cream maker and it worked like a charm. So easy it was almost ridiculous.)
Note: Be sure that if you are going to substitute the vanilla bean for vanilla extract you use one that is alcohol free. Normally this would make no difference to me but the alcohol can make your ice cream soupy.