Name: Grape-Nuts® Coconut Ice Cream recipe
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

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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

Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.
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.
Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
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.

Alternatives to this recipe

Grape-Nuts® Coconut Ice Cream

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