Manuka Honey Ice Cream

• 2 cans full-fat Thai coconut milk
• Scant 1/4 cup, plus 2 tablespoons Manuka honey
• 2 tablespoons bee pollen
• 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder
• Pinch of sea salt
• 1 tablespoon vanilla extract (optional)

1. Blend coconut milk, 1/4 cup Manuka honey, 1 tablespoon bee pollen, xanathan gum, salt and vanilla (if using) in a blender until smooth.
2. Chill well in the refrigerator for several hours or overnight.
3. Process in an ice cream machine according to the manufacturer's instructions.
4. Spoon 1/3 of the ice cream into a chilled container, even it out and drizzle some of the remaining 2 tablespoons Manuka honey.
5. Sprinkle with some of the remaining bee pollen.
6. Repeat with the rest of the ingredients.
7. Freeze for at least 4 hours or overnight.
8. Let sit at room temperature for 10 to 15 minutes before scooping and serving.

fullfat, honey, bee pollen, xanthan, salt, vanilla

Taken from www.foodandwine.com/recipes/manuka-honey-ice-cream (may not work)