Non-diary, gluten free, vegan, paleo friendly, natural & easy to make smooth & creamy coconut ice cream.
This is such a simple recipe to make & only contains five ingredients.
Ingredients Serves 6 people
- Two cans of frozen organic coconut milk.
- Pinch of sea salt.
- ½ cup of nectar syrup
- 3 teaspoons of vanilla essence
- ½ cup of dessicated coconut
Place all the ingredients apart from the dessicated coconut into a food processor & blend for a few minutes. Then place in the ice cream blender. Once the ice cream has thickened add the dessicated coconut to the mix to blend just before putting in the freezer over night.
As this ice cream doesn’t contain diary it will take a little longer to defrost so allow a good five minutes defrosting time before scooping & serve with your favourite fresh berries.
I know what you may be thinking, two whole cans of coconut milk, isn’t that fattening? Yes, it is high in fat…BUT this type of fat is great and can be used to replace other fats in your diet. The fat contained in coconut meat/milk is mostly MCT (medium chain triglyceride), which is digested completely differently than standard fats in our diet (eg. long chain fatty acids/triglycerides); and are more easily used as energy and broken down by the body.
Please be mindful that this recipe is super for people with allergies to diary or vegans & is a much healthier version of ice cream with none of the normal ice cream naughtiness or processed ingredients, rich in medium chain triglycerides, easier to digest, and very allergy free friendly (as many individuals have intolerances to dairy). Keep in mind, this recipe is still a treat, and you should treat it as that, use some moderation because it’s calorically dense as well, so be mindful to have this recipe as a treat.