Ice Cream


2 cups whipping cream

2 tbs-1/4 cup honey (I made this with 2tbs and it was sweet enough for me, but E would like it better with 1/4 cup)

1 can full fat coconut milk (make sure to find a BPA free version)

How to:

Chill your coconut milk overnight in the fridge. This is extremely important, it makes the milk thicken. Whip the whipping cream until peaks form making whipped cream. Chill in the fridge. In a sauce pan heat the coconut milk with the honey until it decreases in size. It should take about 30 min. and you will need to stir often. This is a dairy version of condensed milk. Keep a close eye on the milk because it will boil over out of no where!! No need to ask me how I know that ;) Let the condensed coconut milk cool and remove the whipped cream from the fridge. Whisk the condensed milk into the whipped cream until well combined. Store in the freezer for at least 4 hours or until frozen. Let thaw on the counter 5-10 minutes before serving. I looovveeed this ice cream so I hope you do too!