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Ingredients

• 3 ½ cups – about 2 standard 14 ounce/400ml cans of unsweetened coconut cream
• 3/4 cup raw agave nectar
• 1/4 tsp Celtic sea salt
• 2 ½ Tbsp arrowroot starch
• 1 cup organic shredded coconut
• 1 tsp organic alcohol free coconut flavour or 1 tsp natural alcohol free vanilla extract
• organic soaked and dehydrated nuts for garnish (optional)

Description

This Vegan Coconut Ice Cream Was Inspired By My Many Trips To Thailand And Is Absolutely Divine! One Really Important Thing About Making Coconut Ice Cream – The Base Must Be Really…

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