Keto Vanilla Ice Cream {Paleo, Vegan}

Ingredients

• 1 14 oz can full fat coconut milk
• 1 14 oz can coconut cream
• 1 cup raw cashews (or 1/2 cup cashew butter)
• 1/2 cup powdered monk fruit sweetener (sub in maple sugar or syrup for a non-keto, paleo version)
• 2 tablespoons pure vanilla extract

Instructions

1. 1

   Blend the coconut milk, cream and cashews in a high speed blender (I used a Vitamix) until smooth. Add in the sweetener and vanilla extract and blend until smooth and creamy.

2. 2

   --- For an ice cream maker (preferred method) - ---

3. 3

   transfer the mixture to your ice cream maker bowl and churn according to instructions. Then transfer to a freezer safe container and freeze for at least 2 hours or until desired consistency is reached. You can also freeze overnight to enjoy the next day.

4. 4

   --- For a no-churn version - ---

5. 5

   transfer the mixture to a freezer safe container and freeze for 4-6 hours, stirring well every hour to “churn” the ice cream.

6. 6

   Before scooping, let the ice cream sit out at room temperature for 10-15 minutes for easier scooping. Enjoy!