Raw,Refined Sugar Free, Gluten Free, Vegan, Soy Free

 

Serves 1

 

Ingredients

 

• 1 can coconut milk, full fat

• 1 banana

• 1 tsp. agave nectar or unpasteurized local honey

• 1 tsp. pure vanilla extract

• 1 cup frozen raspberries, thawed and stirred

• 1 kiwi

•  dash of cocoa powder

• 2 Tbsp. chocolate chips or chocolate nibs

 

Other options

• oats coated in maple syrup

• other fruit for more layers

• chocolate sauce layer, coconut oil + cocoa powder + honey

• strawberries and other berries

 

What to do

 

1. Refrigerate the can of coconut milk over night. (I always keep a couple in the fridge for desserts)

 

2. Open the can of coconut milk and be careful not to shake. Scoop out the coconut cream at the top and save the coconut water, which is at the bottom, for a smoothie.

 

3. Add the thick coconut cream to a pot and heat on low heat. Add honey and vanilla. Stir. When the coconut cream has melted and the honey is mixed in, add it to a blender with your banana. Blend until smooth.

 

4. Pour mixture into a freezer safe bowl and freeze for 5 hours. You can whip the cream with a hand held mixer to make it light and fluffy. It freezes faster this way I find.

 

5. When the cream has turned into soft serve ice cream it is ready. Grab a bowl or glass and start layering your ingredients. top off with a sprinkle of cocoa powder and chocolate chips or chocolate nibs.