Low Iodine Carob Coconut Ice Cream
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp carob powder
- ¼ cup maple syrup
- 1 tsp vanilla powder
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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