I’m really tempted to make this. Not only is it vegan but also has a low glycemic index value. I don’t think I would use stevia though; I’ll probably use sucanat, turbinado or agave due to their flavor profiles. This recipe would also make a great base for all sorts of more gourmet ice cream flavor combinations.
It’s been hot. I haven’t been baking. Except those darn coco-meal cookies that I can’t get quite right even after 5 batches.
My food has been boring. Some might even say vanilla.
Except sometimes vanilla is good.
Vanilla Coconut Ice
1 can (14 ounces) full fat coconut milk
2 T. date paste
1 t. vanilla extract
10 drops (or to taste) NuNaturals vanilla liquid stevia
3 ice cubes
1/2 cup cold water
Blend all ingredients in a blender until well-mixed and frothy. Freeze in ice cream maker according to manufacturer’s instructions. Top with your favorite toppings (that’s nut butter and chocolate chips in my house.)
Want more slightly indulgent treats? Try Slightly Indulgent Tuesdays.