- 2 can coconut cream chilled overnight
- 1 banana
- 5 tablespoons maple syrup
- 2 tablespoons pure rosewater
- 1 teaspoons vanilla
- 4 tablespoons oat milk
refrigerate coconut cream overnight
an hour before you make the ice cream, cut the banana in thin slices and freeze for an hour
scoop only the coconut cream out of the two cans, and save the water for a smoothie.
blend all ingredients in a high speed bledner for 3 minutes or until smooth
pour into a loaf pan and freeze 5 hours or until firm
every hour take the pan out of the fridge and stir to break up the frozen bits.
Before serving, let thaw for ten minutes, and serve with crushed rose petals :)