Autoimmune Paleo Salted Caramel Ice Cream
- 0.5 cup 0.5 cup 0.5 cup Pure Maple Syrup
- 0.33 cup 0.33 cup 0.33 cup Organic Coconut Butter
- 0.5 tsp 0.5 tsp 0.5 tsp Himalayan Pink Salt
- 27 fl oz 27 fl oz 27 fl oz Coconut Milk, (2 cans)
- Heat all of the ingredients in a sauce pan until simmering. Whisk all of the ingredients together or blend in a blender until smooth. Taste for salt and add more to adjust for your salt taste.
- Let completely cool in the fridge.
- Pour cold mixture into an ice cream maker and blend for 20 minutes or until frozen and creamy.
** I use Natural Value brand coconut milk that has no binders, emulsifiers or starches** It is 100% coconut milk
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