Turmeric Lime Coconut Ice Cream
1 can full-fat coconut milk (I used the Native Forest brand)
¼ cup raw honey
Zest of 2 limes
Juice of 2 limes
2 tsp turmeric powder
1 tsp of fresh ginger, minced
2 Tbsp lecithin (I used sunflower lecithin powder)
Add all ingredients to a blender and blend until smooth.
Pour liquid into a metal bowl or loaf pan. Place in the freezer for four or more hours.
To serve, remove the ice cream from the freezer for twenty minutes prior to scooping. Delicious topped with toasted coconut flakes.
Recipe by Alex Picot-Annand