cane sugar free
3/4 cup cashews
1 - 2 tsp liquid monk fruit (or preferred sweetener)
3 - 4 tsp vanilla extract. (OPTION- 2 vanilla beans)
3/4 cup Missy J’s Carob chips (unsweetened or regular)
- Pinch of salt
Add coconut milk, vanilla, monk fruit and cashews in a high powered blender and blend until smooth and creamy.
Pour the mixture into your ice cream maker and churn for about 20-30 minutes till a ball forms. (Follow manufactures directions)
In a separate bowl, fold in Carob chips. It’s great to eat right then as it’s at its creamiest. Store in an airtight container in the freezer. Thaw before eating.
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