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Vanilla Bean Coconut Dream Ice Cream

Hot or cold outside, ice cream is enjoyable. Happy or sad, ice cream is there for you. 

Homemade with Native Vanilla, ice cream is always heavenly

Ingredients 

  • 2 14-oz. cans coconut cream
  • ½ cup maple syrup 
  • ½ tsp Native Vanilla powder
  • 2 tsp Native Vanilla paste 
  • A pinch of sea salt

Directions

  1. Put your ice cream churning bowl in the freezer to chill overnight.  
  2. The next day, add the coconut cream, maple syrup, Native Vanilla powder, Native Vanilla paste, and salt to a high-speed blender. Blend until completely smooth and creamy. Add extra vanilla and/or syrup to meet desired sweetness. 
  3. Transfer this mixture to the churning bowl and churn for about 45 minutes. It should look like soft serve when it is done churning. 
  4. Add the mixture to a freezer-safe container. Smooth out the top. 
  5. Cover the container and freeze until ice cream is firm – about 5 hours. 
  6. Enjoy by itself or on top of a warm brownie!

Pro-tip: For best results, limit the amount of time the ice cream is left out at room temperature!

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