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Coconut & Clementine Paleo Ice Cream

INGREDIENTS:

2 cans of coconut milk (full fat), room temperature 2 clementines, juiced & zested 1-2 Tbsp. organic raw honey (depending on how sweet you prefer) 2 Tbsp. pure vanilla extract small pinch of pink Himalayan salt

DIRECTIONS:

1. Add the coconut milk to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for about 5 minutes, or until small peaks begin to form.

2. Meanwhile, in a small bowl, stir together the clementine juice, clementine zest, honey, vanilla, and salt. 3. Once the coconut milk has finished whisking, reduce the mixer speed to low and slowly add in the other ingredients. Whisk only until combined.

4. Place ice cream batter into the refrigerator for 1-2 hours, until chilled thoroughly.

5. Use an ice cream mixer to freeze the batter and transform it into ice cream. If you don’t have an ice cream mixer, you can freeze the batter, stirring every 30 minutes, until the desired consistency is reached.