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No machine needed!
Yield: 1 1/2 quarts
Ingredients:
14 oz. can unsweetened coconut milk
2 teaspoons vanilla
1/8 teaspoon pink Himalayan sea salt
16 oz. tub whipped topping, thawed in the refrigerator
Flavor mix-in of choice below
Directions: In a small bowl, stir together unsweetened coconut milk, vanilla, pink Himalayan sea salt and any additional extracts or mix-ins. Gently fold in the whipped topping, followed by any additional mix-ins. Pour into a 2 quart container, cover and freeze for at least 6 hours or overnight. Store covered in the freezer.
Flavor Mix-Ins:
Vanilla Bean: Mix vanilla beans from one pod in with the unsweetened coconut milk.
Chocolate: Mix 1/2 cup unsweetened cacao powder in with the unsweetened coconut milk.
Strawberry: Mix 1 cup mashed strawberries and the unsweetened coconut milk.
Cookies & Cream: Gently fold in 1 cup coarsely crushed Catalina Crunch chocolate sandwich cookies (about 9 cookies) just before freezing.
Mint Chocolate Chip: Mix 1 teaspoon mint extract and the unsweetened coconut milk. Fold in 1 cup mini chocolate chips before freezing.
Almond Butter Cup: Mix 1/2 cup (slightly melted) almond butter in with the unsweetened coconut milk. Add 1 cup chopped chocolate chips just before freezing.
Coffee: Mix 2 tablespoons espresso in with the unsweetened coconut milk.
Chocolate Chip: Fold in 1 cup mini chocolate chips or chopped chocolate, just before freezing.
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