100 ml vanilla Turmerlicious (made with10g Turmerlicious blend) 1 can full fat coconut milk (400ml) 1-2 tbs maple syrup (depending on how sweet you want it) Dairy-free chocolate chips Desiccated coconut
1. In a blender or food processor combine coconut milk, made up vanilla Turmerlicious and maple syrup. 2. Blend to combine. 3. Transfer to a freezer-friendly container. 4. Add as many chocolate chips as desired. 5. Mix the chocolate chips well into the ice cream. 6. Freeze 2-3 hours. 7. Let the ice cream sit 10-15 minutes before scooping with an ice cream scooper, which has been run under warm water. 8. Sprinkle ice cream with desiccated coconut.