Indulge in the vibrant flavor of kumquats with this refreshing and creamy gluten-free ice cream. Made with coconut milk and sweetened with maple syrup, its a delightful dairy-free treat perfect for any occasion.
Ingredients:
- 2 cups kumquat puree
- 1 can 14 oz full-fat coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
In a blender, combine kumquat puree, coconut milk, maple syrup, vanilla extract, and a pinch of salt
Blend until smooth
Pour the mixture into an ice cream maker and churn according to the manufacturers instructions until it reaches a creamy consistency
Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm
Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly
Serve and enjoy
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