This happened tonight…  Miss G’s first ever ice cream cone.  And oh my goodness, did she ever love it.  Before we knew it, all that was left was sticky fingers and a drippy chin and dress.  

She’s already planned our next two flavours too – pumpkin with cinnamon first, and then strawberry afterwards.  There’s bound to be plenty of ice cream in our future.

 

{Healthier} Creamy Coconut Ice Cream with Candied Coconut Sprinkles

Ice cream:

• 1/2 cup of whipping cream
• 2 cans of coconut milk (we used full fat)
• 6 tablespoons of pure maple syrup
• 1 tablespoon of pure vanilla

Whisk all ingredients together in a large bowl, then place in fridge to cool for a couple of hours.  Process in an ice cream machine for 20 minutes and put into the freezer for a few hours to set.

Sprinkles:

• 1/2 cup of unsweetened shredded coconut
• 1 teaspoon of pure maple syrup

Put both ingredients into a jar or bag and shake well.  Spread coconut out on a baking sheet in a thin layer.  Roast at 250 degrees until crunchy and golden brown.

Enjoy!

For more healthy-ish desserts, click here.

♥ 

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