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Coconut Ginger Ice Cream with Plantain Chips

Ingredients

  • 14 to 16 ounces canned coconut cream
  • ¾ cup raw turbinado sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 tablespoon vodka (optional, but will make it slightly softer/creamier)
  • 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon pure vanilla extract)
  • 1 teaspoon peeled and very finely grated fresh ginger
  • ¼ teaspoon kosher salt
  • 1 cup sweetened or unsweetened plantain chips (or banana chips), chopped
  • ¼ cup unsweetened shredded coconut, toasted
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One thought on “Coconut Ginger Ice Cream with Plantain Chips Leave a comment

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