Preparation time is 3hours 50minutes
Cook time is 5minutes
Total time is 3hours 55minutes
Serve is for 14 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
14
- 1 2/3 cup coconut milk
- 1 cup coconut cream
- 150grams coconut oil
- 75grams maple syrup, divided
- 125grams coconut sugar
- 2teaspoons vanilla extract
- 150grams coconut flakes, toasted
Nutrition per serving
1370kJ / 329Cal
1370 Kilojoules or 329 Calories
16% of daily energy intake*
Protein
1.9grams
Fat
28.1grams
Carbs
17.1grams
Sugars
13.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple vegan coconut ice cream is a real treat with very little effort.
Method
Step 1 of 4
Place the coconut milk, cream, oil, maple syrup and coconut sugar in a large saucepan and cook on a medium heat for 3-4 minutes, stirring, until simmering. Remove from the heat and blitz until smooth with an immersion blender.
Step 2 of 4
Stir in the vanilla and pour the mix into a freezable container. Leave to cool then freeze for 45 minutes.
Step 3 of 4
Remove from the freezer and whisk well until smooth. Repeat every 30 minutes for 1.5 hours.
Step 4 of 4
After 1.5 hours, fold in the toasted coconut flakes and return to the freezer until ready to serve.
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