The Best Recipes Grape-Nuts® Coconut Ice Cream

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Grape-Nuts® Coconut Ice Cream

"Vegan, sugar-free, no-cook, easy, delicious and nutritious! A creamy crunchy pleasure. Transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife."

Ingredients :

• 1/4 cup roasted flax seeds
• 2 (14 ounce) cans full-fat coconut milk, chilled
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon stevia powder
• 1 teaspoon xanthan gum (optional)
• 1 teaspoon coconut oil (optional)
• 1/2 teaspoon maple extract
• 1/4 teaspoon Himalayan black salt
• 1 cup wheat and barley nugget cereal (such as Grape-Nuts®), frozen

Instructions :

Prep : 10M	Cook : 14M	Ready in : 1H20M

• Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.
• Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, maple extract, and black salt; blend until very smooth, about 2 minutes.
• Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
• Pour mixture into an ice cream maker; churn according to manufacturer's instructions, about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable, about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.

Notes :

• To best preserve the crunch of the Grape-Nuts®, I'll place the measured cereal, as well as the container the ice cream will go in, in the freezer ahead of time.
• Instead of flax seeds, you can use the same amount of ground chia seeds, up to 2 tablespoons Ener-G® Egg Replacer™, or whatever you like to use in place of 4 eggs.
• If you don't have a blender, whisk ice cream base in a bowl until smooth.
• The stevia can be partially or wholly substituted with about 1 cup powdered erythritol or another sweetener.
• Substitute konjac or glucomannan powder for the xanthan gum for creaminess if desired.
• Substitute table salt for the Himalayan black salt if desired.

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