Low Histamine Vanilla Coconut Milk Ice Cream
Total time8 hr 20 min
Prep time10 min
Cook time10 min
4.5(16)
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ⅓ cup maple syrup
- 1 tsp vanilla powder
- ¼ tsp ceylon cinnamon (optional)
Can be omittedceylon cinnamon
- 1 pinch fine sea salt
- 2 tbsp arrowroot starch
Instructions
- 1
Shake the coconut milk cans well, then pour the contents into a medium saucepan. Whisk in the maple syrup, vanilla powder, Ceylon cinnamon (if using), and sea salt until smooth.
- 2
Scoop out about 3 tablespoons of the coconut milk mixture into a small bowl and whisk in the arrowroot starch until completely dissolved with no lumps. Pour the slurry back into the saucepan and whisk to combine.
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