MannaBrew Ice Cream (Dairy or Vegan Option)

Yield: About 1 quart
Prep time: 20 minutes (plus chilling & churning time)

Ingredients:

For the base:

• 2 cups heavy cream (or full-fat coconut cream for vegan)
• 1 cup whole milk (or unsweetened almond/oat milk for vegan)
• ¾ cup MannaBrew concentrate* (see below)
• ½ cup maple syrup or honey (adjust to taste)
• 1 tsp vanilla extract
• Pinch of salt

How to make MannaBrew concentrate:

Brew MannaBrew stronger than usual:

• Use 4 tablespoons of MannaBrew per 1 cup of water
• Brew using a French press or stovetop method
• Steep for 10–15 minutes
• Strain and cool before use

Instructions:

1. Make the Base:
• In a saucepan, combine the milk, cream, MannaBrew concentrate, maple syrup, vanilla, and salt.
• Heat gently over medium heat, stirring, until warm and well combined (do not boil).
• Remove from heat and let cool to room temperature.

1. Chill:

• Cover and refrigerate for at least 4 hours or overnight for best results.

1. Churn:

• Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).

1. Freeze:

• Transfer the churned ice cream to a freezer-safe container.
• Press parchment paper on top to prevent ice crystals and freeze for at least 4 hours, or until firm.