{this post contains affiliate links}When I picked up a Chill Factor Ice Cream Maker for the ice cream kit we put together a couple of weekends ago, I secretly grabbed a second one to tuck away for Miss G. I didn’t know how it would work, but I was hoping that it would be a step up from the leaky, messy plastic baggie and ice method we’ve been using to date, and I’m happy to report that it is. A serious step up, in fact. Like we’re in love.
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:
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:
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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