Discover our recipe for coconut ice cream made with Manuka honey and bee pollen. The coconut milk provides a creamy base, while the Manuka honey and bee pollen add a sweet touch and nutritional benefits. This homemade ice cream combines natural ingredients for a delicious and healthy dessert.

Ingredients

• 2 cans of full-fat Thai coconut milk
• 1/4 cup plus 2 tablespoons of Manuka honey
• 2 tablespoons of bee pollen
• 1/2 teaspoon of xanthan gum or 1 tablespoon of arrowroot powder
• A pinch of sea salt
• 1 tablespoon of vanilla extract (optional)

Instructions

Step 1
Blend the coconut milk, 1/4 cup of Manuka honey, 1 tablespoon of bee pollen, xanthan gum, salt, and vanilla (if using) in a blender until smooth. Refrigerate the mixture thoroughly for several hours or overnight.

Step 2
Process the mixture in an ice cream maker according to the manufacturer’s instructions. Pour 1/3 of the ice cream into a pre-chilled container, smooth the surface, and drizzle with some of the remaining 2 tablespoons of Manuka honey. Sprinkle with a portion of the remaining bee pollen. Repeat with the remaining ingredients.

Step 3
Freeze for at least 4 hours or overnight. Let the ice cream sit at room temperature for 10 to 15 minutes before serving.

Enjoy!