Low Sodium Carob Coconut Ice Cream

Total time8 hr 20 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp carob powder
¼ cup maple syrup
1 tsp vanilla powder
¼ tsp ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Whisk together the coconut milk, carob powder, maple syrup, vanilla powder, Ceylon cinnamon, and sea salt in a medium saucepan over medium heat until the carob powder is fully dissolved and the mixture is smooth and steaming, about 5–7 minutes. Do not let it boil.
2
Pour the mixture through a fine-mesh strainer into a bowl to remove any undissolved carob clumps, then press a piece of plastic wrap directly onto the surface of the liquid. Refrigerate until completely cold, at least 4 hours or overnight.

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