• Coconut Honey Rose Ice Cream

    Coconut Honey Rose Ice Cream
    Photo credit: Christiann Koepke


    2 cups organic canned coconut milk

    1/3 cup honey (or coconut nectar)

    3 tsp BLISS ELIXIR Rose powder

    1/8 tsp salt

    1 1/2 tsp pure vanilla extract


    Stir all ingredients together in a bowl. Freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you may also keep it frozen for up to a few weeks and thaw before eating.

    Time – 10 minutes

    Serves – 4 - 5