In a countdown to my birthday, I decided to start celebrating a week early. And, in fact, I think I’ll celebrate every day of this coming year… starting with the most killer cake-battery, buttery, gluten-free, Paleo & SCD legal ice cream that has done much to get me pleasantly high this morning on life!
Paleo Birthday Cake Ice Cream
1 14 oz can coconut milk (I used Trader Joe’s light coconut milk here)
2 tbs cashew butter (skip the salt later if it is already salted!)
1 tbs grass-fed butter, softened
1 tbs vanilla
3 tbs of shredded, unsweetened coconut
up to 1/3 cup honey (start with 1/4 cup and after you blend it, taste and adjust if you need to!)
a shake of salt… if both butter and cashew butter are unsalted!
Everything goes into a blender. Taste. Adjust honey and sea salt if needed. And then pour into an ice cold ice cream machine and let it churn for a while.
I keep it in the freezer since the butter tends to make it melt quickly… But a good long freeze after it runs in the machine for a while should set it up brilliantly.
Candles. Wishes. Enjoy! xoxo Dana
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