- 2 cans full-fat Thai coconut milk
- Scant 1/4 cup, plus 2 tablespoons Manuka honey
- 2 tablespoons bee pollen
- 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder
- Pinch of sea salt
- 1 tablespoon vanilla extract (optional)
How to make this recipe
Blend coconut milk, 1/4 cup Manuka honey, 1 tablespoon bee pollen, xanathan gum, salt and vanilla (if using) in a blender until smooth. Chill well in the refrigerator for several hours or overnight.
Process in an ice cream machine according to the manufacturer's instructions. Spoon 1/3 of the ice cream into a chilled container, even it out and drizzle some of the remaining 2 tablespoons Manuka honey. Sprinkle with some of the remaining bee pollen. Repeat with the rest of the ingredients.
Freeze for at least 4 hours or overnight. Let sit at room temperature for 10 to 15 minutes before scooping and serving.