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Ingredients
- 2 cans full-fat Thai coconut milk
- Scant 1/4 cup, plus 2 tablespoons Manuka honey
- 2 tablespoons bee pollen
- 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder
- Pinch of sea salt
- 1 tablespoon vanilla extract (optional)
Method
- Blend coconut milk, 1/4 cup Manuka honey, 1 tablespoon bee pollen, xanathan gum, salt and vanilla (if using) in a blender until smooth.
- Chill well in the refrigerator for several hours or overnight.
- Process in an ice cream machine according to the manufacturer's instructions.
- Spoon 1/3 of the ice cream into a chilled container, even it out and drizzle some of the remaining 2 tablespoons Manuka honey.
- Sprinkle with some of the remaining bee pollen.
- Repeat with the rest of the ingredients.
- Freeze for at least 4 hours or overnight.
- Let sit at room temperature for 10 to 15 minutes before scooping and serving.
