| 6 | 250 | 147 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 h | 8 |
| 1/2 cup | Coconut cream (canned) |
| 3/4 cup | Coconut milk, sweetened (from carton (refrigerated)) |
| 1/4 cup | Allulose |
| 1/2 cup | Tahini |
| 1/2 tsp | Cinnamon |
| 1 tsp | Vanilla extract, pure |
1. Add all ingredients to a blender and mix until well combined for ice cream base.
2. Add ice cream base to a freezer proof dish and freeze until set (at least a few hours or overnight).
3. Pulling the ice cream out 15-20 minutes to soften before serving can make scooping easier.
4. Store in an airtight container in the freezer for up to one week.
Enjoy!
| Meat Alternative | 0.5 |
