Eosinophilic Esophagitis Friendly Coconut Honey Cinnamon Ice Cream
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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.
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