Dairy free, vegan.
Use full fat coconut milk only. The fat in coconut milk is the best part! As a plant fat, it is full of lauric acid which is stored in the liver to be used as energy, and is not stored as fat!
2 cans of full fat coconut milk
1/3 cup of honey/maple syrup or ½ cup Rice malt syrup
2 tablespoons of vanilla extract OR 6oz/1&1/2 cups berries/chocolate chips /nut butter/1/4 cup raw cacao powder for other flavours
Combine the ingredients well in a blender or with a stick blender.
Pour into lolly pop moulds and put directly into the freezer or pour into an ice cream maker and let it churn for 20mins- half an hour. (Follow the manufacturers instructions for your own ice cream maker)
Pour the mix into a Tupperware box or suitable freezer container and allow the ice cream to ripen in the freezer for a couple of hours.
The ice cream will last for 1-2 weeks in the freezer.
(An alcohol based vanilla extract will help make the ice cream more scoopable)
It takes longer to defrost than regular ice creams.