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I was pretty much raised on ice cream; especially homemade. As a kid, my mother would make ice cream often. It's no surprise that, with the food allergies in my own family, experimenting with making our own ice cream alternative has been an active process. Below I'm going to share with you a base we have perfected that we really love and that we think you'll love too.

This recipe is perfect for a standard 4-quart ice cream freezer, but feel free to adjust however you would like for smaller batches or different equipment.

Ingredients:
2 cans (15 oz) unsweetened coconut whipping cream (we like Nature's Charm)
2 cans (13.4 oz) unsweetened whole fat coconut milk (we like Native Forest Organic Classic)
1 cup macadamia nuts (soaked for 8 hrs)
1 cup erythritol
1 tbsp stevia
1 tbsp maple syrup (more for the enhanced flavor than sweetening)
1 tsp vanilla extract
2 tsp salt
1 tbsp arrowroot starch
1 tsp guar gum
1 tbsp vanilla extract (for vanilla)
1 cup cacao powder (for chocolate)

Instructions:
1. Submerge 1 cup macadamia nuts in filtered water in a sealed container and place in the refrigerator for 8 hrs.

2. Pour into blender 2 cans unsweetened coconut whipping cream, 1 cup soaked macadamia nuts, 1 cup erythritol, 1 tbsp stevia, 1 tbsp maple syrup, 1 tsp vanilla extract, 2 tsp salt, 1 tbsp arrowroot starch, 1 tsp guar gum. Blend until smooth.

3. Pour a little more than half of contents of blender out into a large bowl big enough for the whole batch. Leave the rest in the blender. Add to blender 2 cans unsweetened whole fat coconut milk and either the 1 tbsp vanilla (for vanilla ice cream) or the 1 cup cacao powder (for chocolate ice cream). Blend until smooth.

4. Pour into large bowl with the rest of mixture. Stir all together, cover, and chill in refrigerator for about 2 hrs.

5. Remove from refrigerator and give another stir. Pour mixture into ice cream freezer and freeze as directed for your particular ice cream freezer.

Enjoy!