Mocha Coconut Ice Cream by Sara Terry
On the stove warm up:
½ c full fat coconut milk
¼ c pure maple syrup
¼ c coconut sugar
2-3 scoops of any progenex protein (I love the Mocha!)
Let mixture come to a boil while whisking to get all the protein clumps out and to dissolve the granules. After if has boiled for 1 min take off stove and add….
1-2 tsp vanilla (I use my homemade bourbon or vodka vanilla)
the rest of your can of coconut milk
Stick in fridge or freezer to speed up the cooling process. Allow mixture to cool for up to 30 min. After it’s cooled add to ice cream maker.
Add 1 more can of full fat coconut milk
the syrup mixture from the fridge.
After mixture mixes for a bit (10 min or so) add in any mix ins you want.
I have used:
¼ – ½ c. sunflower seeds (these are amazing)
fresh strawberries (7-10)
½ c mini enjoy life chocolate chips
½ c toasted coconut flakes
Add a small amount at a time. Let mixture mix until it is ice cream consistency. Serve immediately or put in freezer until ready to eat. Ice cream may be soft. I store in freezer for several hours before serving. Enjoy~