Salted Caramel Ice Cream: Vegan, Gluten Free

Makes 2-3 servings

Ingredients:

• 13 oz canned coconut milk (or dairy free milk of choice)
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pink Himalayan salt
• dark chocolate

Instructions:

To a blender, add your dairy free milk of choice (I used 13oz of canned coconut milk; keep in mind 1/3 of a cup of canned coconut milk is a Low FODMAP serving), 1/4 cup almond butter, 1/4 cup maple syrup, 1 tsp vanilla extract and 1 tsp pink Himalayan salt. Once all ingredients are added to your blender, blend until everything is combined.

Take an empty ice tray and fill the tray with your ice cream mixture. Let your ice cream cubes fully freeze before removing them from the freezer.

Add your frozen ice cream cubes back into a blender and blend until smooth. If you do have trouble blending your cubes, you can wait a few minutes to let them soften, or add a little bit more plant based milk to your blender.

Once blended, add a few squares of dark chocolate to your ice cream and fold the chocolate in. Enjoy!