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Vegan recipe: Coconut Milk Ice Cream

From Ross Olchvary, Sprig & Vine

1 can regular coconut milk (13.5 oz.)
1/4 cup plus 3 tablespoons agave syrup
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt

1. Whisk ingredients together in a mixing bowl. Let chill in refrigerator for at least 6 hours or overnight.

2. Add to ice cream maker and follow manufacturer's directions. When done, transfer to container and let freeze for a minimum of 2 hours before serving.

From Ross Olchvary, Sprig & Vine

Per serving: 334 calories, 2 grams protein, 35 grams carbohydrates, 3 grams sugar, 23 grams fat, no cholesterol, 98 milligrams sodium, 2 grams dietary fibers