Ingredients:

• 3 ½ cups of full fat coconut milk (the more fat or cream in the milk, the better)
• ⅔ cup maple syrup
• 2 tablespoons vanilla extract** - alcohol free during elimination phase (this is tricky, because AIP requires vanilla extract to be alcohol free, but the alcohol will help with the consistency of the ice cream, however, it is not necessary)
• ¼ teaspoon sea salt
• Ice Cream mixer/machine - I like to use this one by Cuisinart
• Upright mixer or hand-held mixer

Directions:

1. Pour coconut milk, maple syrup, vanilla extract and sea salt into a large bowl. Mix with a hand mixer or electric mixer until the mixture becomes “frothy” or has a lot of tiny bubbles.
2. Pour mixture into ice cream maker, turn on until mixture has become similar to a “soft serve” ice cream consistency. Serve and eat right away!
3. Transfer to an airtight storage container and place in the freezer.

**Do not leave this ice cream out on the counter as it will start to separate as it gets warm.

**When taking out of the freezer to enjoy, pull out the container about 20-30 minutes before you want to enjoy, as it can be VERY hard right out of the freezer.

**I would imagine, when kept in an airtight container, this recipe lasts a few weeks, but I can not give a first hand account because mine is usually gone within a few days of making it!https://amzn.to/4gyDGYF