BHA & BHT Free Coconut Honey Cinnamon Ice Cream
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ⅓ cup raw honey
- 1 ½ tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- ¼ tsp fine sea salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!