Description
A cozy frosted treat that’s vegan, paleo, and gluten-free and sure to spice up any autumn dessert!
Ingredients
- 2 cans (13 1/2 Oz. Size) Coconut Milk
- 1-½ cup Unsweetened Vanilla Almond Milk
- ¼ cups Pure Maple Syrup
- 2 Tablespoons Cinnamon
- ¼ teaspoons Salt
Preparation
Whisk all ingredients together in a large bowl. If using an ice cream maker, pour mixture into an ice cream maker. Churn for about 20 minutes or until the mixture is frosty and thick. Eat immediately or store in a freezer-safe container.
If you don’t have an ice cream maker, pour mixture into a freezer safe container. Freeze for at least 2 hours. For both methods, take the ice cream out of the freezer about 20 minutes before serving and give it a good stir.
Makes about 1 quart.
