Berry Coconut Frozen Ice Cream

Nutrient Note: Using full-fat coconut cream is essential here. Light coconut milk will result in a crystalized, icy texture.

• • 1 can (13.5 oz) full-fat coconut cream (not coconut milk—look for “cream” on the label)

  • 2 cups mixed frozen berries (raspberries, blueberries, blackberries) – do not thaw

• ¼ cup pure maple syrup (or honey, for non-vegan)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (fresh preferred—this keeps the berries bright)

• ¼ tsp fine sea salt (balances sweetness)

• Optional: 2 tbsp coconut butter (for extra creaminess; not coconut oil)

Instructions

Phase 1: Blending (Intensity: Low)

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