Simple Coconut Ice Cream

Ingredients

• 2 cans organic coconut cream
• 1 tsp vanilla
• Pinch of salt
• 210g organic coconut condensed milk

Method

1. Chill the coconut cream:
   Refrigerate the cans of coconut cream for 24 hours. Scoop the separated cream off the top and place it into a large mixing bowl. (Tip: save the leftover coconut milk for another recipe.)
2. Whip it up:
   Add vanilla and a pinch of salt to the coconut cream. Whip until thick and smooth using a stand mixer or electric beaters.
3. Fold and freeze:
   Gently fold in the coconut condensed milk until well combined. Transfer into a container and freeze for at least 8 hours, or until firm

RECIPE @hughandher