Silan Ice CreamAdd To My Recipes
cream skimmed off the top of 1 (13.5-ounce) can coconut milk, at room temperature
1/2 cup unsweetened coconut milk
1/4 cup Galilee's Delicacy Date Syrup (No Sugar Added) Silan
1/4 cup Gefen Honey (can use less or omit completely)
2 teaspoons Gefen Pure Vanilla Extract
Combine all ingredients in a blender and blend up.
Freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture.
This can also be made in an ice cream maker. Follow the directions on your machine.
While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.)
This recipe provided with permission from kosher.com.
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