Grape-Nuts® Coconut Ice Cream recipe

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Ingredients

¼ cup roasted flax seeds
2 (14 ounce) cans full-fat coconut milk, chilled
1 ½ teaspoons vanilla extract
1 teaspoon stevia powder
1 teaspoon xanthan gum
1 teaspoon coconut oil
½ teaspoon maple extract
¼ teaspoon Himalayan black salt
1 cup wheat and barley nugget cereal (such as Grape-Nuts®), frozen

Nutrition Info

161 calories
carbohydrate: 9.7 g
cholesterol: : -
fat: 13.6 g
fiber: 2.5 g
protein: 2.5 g
saturatedFat: 11 g
servingSize: -
sodium: 108.1 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.

  2. Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, maple extract, and black salt, blend until very smooth, about 2 minutes.

  3. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.

  4. Pour mixture into an ice cream maker, churn according to manufacturer's instructions, about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable, about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.

Recipe Yield

1 3/4 quart

Recipe Note

Vegan, sugar-free, no-cook, easy, delicious and nutritious! A creamy crunchy pleasure. Transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife.

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