No-Churn Berry Coconut Ice Cream.

Only 4 ingredients and no ice cream maker needed.

*Ingredients:*

– *Frozen mixed berries*: 2 cups

– *Full-fat coconut milk*: 1 cup, chilled

– *Honey*: 2 tbsp. Use maple syrup for vegan.

– *Vanilla extract*: 1 tsp

*Instructions:*

1. *Blend*: Add everything to a blender or food processor. Blend until smooth and creamy. Scrape down sides as needed. It’ll look like thick soft-serve.

2. *Taste*: Adjust sweetness here. Add more honey if you want it sweeter.

3. *Freeze for scoopable*: Transfer to a freezer-safe container. Smooth the top, cover, and freeze 3-4 hours until firm.

4. *Serve*: Let sit 5 min at room temp before scooping for easier scoops.

*Tips:*

– Use full-fat coconut milk from a can for the creamiest result. Shake can well before opening.

– For instant soft-serve, eat it right after blending.

– Works with any frozen fruit – mango, strawberry, cherry all taste great.

*Makes*: About 3 cups

*Time*: 5 min prep + 3-4 hrs freeze