Description

Grape-Nuts(R) cereal adds pleasing crunch to this velvety, vanilla-scented coconut milk ice cream that's dairy-free and suitable for vegans.

Ingredients

• ¼ cup roasted flax seeds
• 2 (14 ounce) cans full-fat coconut milk, chilled
• 1 ½ teaspoons vanilla extract
• 1 teaspoon stevia powder
• 1 teaspoon xanthan gum
• 1 teaspoon coconut oil
• ½ teaspoon maple extract
• ¼ teaspoon Himalayan black salt
• 1 cup wheat and barley nugget cereal (such as Grape-Nuts®), frozen

Instructions

1. Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.
2. 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.
3. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
4. 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.