Vanilla Coconut Ice Cream, Three Ingredients

A bowl of something cold and creamy still belongs in your week. This one is built from 3 things: full fat coconut milk, a little maple syrup, and vanilla. Nothing more.

Coconut milk gives it a rich body, and the vanilla carries the flavor without leaning on much sugar. Keep the maple modest, a little goes a long way here, since the coconut milk itself lends most of the sweetness you taste. One detail worth knowing: standard vanilla extract contains alcohol, so alcohol free vanilla flavoring or vanilla powder keeps this fully Core.

A handful of fresh berries stirred in or spooned on top rounds it out beautifully, lower in sugar than the syrup and full of their own color. Make it on an unhurried afternoon and let the machine do the churning while you do something else.

Ingredients

• 2 cans full-fat coconut milk (13.5 ounces each)
• 2 tablespoons maple syrup, adjusted to taste
• 1 tablespoon alcohol-free vanilla flavoring, or 1/2 teaspoon vanilla powder for strict elimination AIP
• Optional: fresh berries, to serve

Method

• Warm the coconut milk, maple syrup, and vanilla together in a saucepan over medium-low heat about 5 minutes, stirring, until smooth. Taste and adjust the sweetness.
• Cool the mixture completely. Refrigerating it speeds this along.
• Churn in an ice cream machine until thick and soft.
• Serve soft right away, or freeze a couple of hours for a firmer scoop. If frozen solid, let it sit out about 30 minutes before serving. Top with fresh berries if you like.

*Adapted from a-squirrel-in-the-kitchen*

*Lower-sugar note: most of the sweetness here is the maple syrup. We have already trimmed it, and you can cut it back further to taste, starting with half and adding only if you need it.*