MAKES: 2 - 4 SERVINGS
RECIPE BY: Stacey Hatfield IG: @naturalspoonfuls
1 x 400ml can Coconut Cream
2 tbsp Coconut Sugar
1 tsp Vanilla Extract
½ tsp Cinnamon
½ tsp Ginger
¼ tsp Cardamom
¼ tsp Cloves
Pinch of Pepper
1. In a bowl, whisk coconut cream until smooth. Stir through remaining ingredients.
2. Pour mixture into an empty Ninja CREAMi tub. Place lid and freeze for 24 hours.
3. Remove tub from freezer and remove lid. Select Ice Cream function and allow your CREAMi to do its magic!
4. Once creamed, scoop and serve immediately.