| 7 | 30 | 165 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 4 |
| 2 can(s) (13.5 oz) | Coconut milk, sweetened |
| 4 date pitted | Medjool date (or Stevia) |
| 1/2 tsp | Vanilla extract, pure |
| 1 tsp | Cinnamon |
| 1 pinch | Sea Salt |
| 1 medium | Banana (s) (frozen) |
| 1 cube(s) | Ice cubes (to thicken) |
1. Chill the full fat coconut milk cans overnight.
2. Combine all ingredients into a high speed blender or food processor and blend until thick and creamy.
You may also put in the freezer for about 30min-1hr to "harden" up if this texture is still too soft.
If you have an ice cream maker after blending, you simply add the mixture to your ice cream maker and let it do the work for you.
Enjoy chilled with typical ice cream garnish and toppings.
| Fruit | 0.4 |
