Hold onto summer with this recipe!
Ice cream makers are great, but maybe like me, you don’t have one? My goal was to make coconut ice cream, but it came out a little too slushy, and I lack the patience to stir the mix every half hour/45 minutes and wait overnight–so I’m calling this a granita.
Did I mention that this was also pretty much a vegan ice cream? Oh, I didn’t, well it’s a great alternative to that Ben n’ Jerry’s you’re craving. Plus, with the raw cacao, there are plenty of benefits to this treat!
1 14-oz can of coconut milk (I used full-fat)
1 teaspoon vanilla extract
2-3 tablespoons raw cacao
1/4 water (almond milk works well too!)
2 tabslepoons of agave nectar (add more if you fancy it a little sweeter!)
All I did was: add all ingredients to a blender, blend for a couple of minutes. Pour mix into tupperware, set in freezer. Stir every thirty to forty minutes, and chill overnight. Top with strawberries or cacao nibs, and enjoy! Realllllyy easy!!