Low Sodium Coconut Honey Cinnamon Ice Cream

Total time8 hr 20 min

Prep time10 min

Cook time10 min

Low Sodium Coconut Honey Cinnamon Ice Cream

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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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⅓ cup raw honey
1 ½ tsp ground ceylon cinnamon
½ tsp vanilla powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp arrowroot starch

Instructions

1
Shake both cans of coconut milk well, then pour into a medium saucepan. Add the honey, Ceylon cinnamon, vanilla powder, and sea salt. Whisk over medium heat until the honey is fully dissolved and the mixture is steaming, about 4–5 minutes — do not let it boil.
2
Scoop 2 tablespoons of the warm coconut mixture into a small bowl and whisk in the arrowroot starch until completely smooth with no lumps. Pour the slurry back into the saucepan and whisk constantly for 1–2 minutes, until the base thickens slightly and coats the back of a spoon.

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