You really can’t go wrong with coconut milk! It’s an amazing food: full of healthy fats that can help you lose weight and balance your blood sugar, plus support brain health and great skin and hair.
The MCT oils (medium-chain triglycerides) in coconut milk are also great for your heart health and cholesterol levels. (Heard otherwise? Don’t believe the outdated hype! Find out the truth in this blog: Yes, Coconut Oil Is Still Healthy: 3 Powerful Reasons Why)
Remember to use full-fat canned coconut milk in this recipe. You won’t get the same silky texture or important health benefits from the low-fat version.
Pro tip: Want to turn your homemade Coconut Ice Cream into a Paleo Coconut Brownie Sundae? Just chop up a Paleo Brownie Bar into bite-size chunks, heat for a minute or two in the toaster oven until they’re soft and melty, then scatter on top of a bowl of Coconut Ice Cream. So good – and so healthy, you could eat it for breakfast!
Coconut Ice Cream
By JJ Virgin Desserts
June 2, 2017
You don’t need dairy for rich, creamy ice cream! Enjoy this luscious dessert made from coconut milk, plus all its weight loss and health-boosting benefits.
- Prep: 1 hr 20 mins
- Yields: 9 Servings
1Combine the coconut milk, coconut butter, monk fruit extract, lime juice, and coconut extract in a blender; puree. Transfer to a bowl and refrigerate until cold, about 1 hour.
2Pour the coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a covered container and allow to harden in your freezer. Let the ice cream stand at room temperature for 5 to 10 minutes to soften slightly before serving.
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