Coconut Milk Ice cream

Dairy free, vegan.

Use full fat coconut milk only. The fat in coconut milk is the best part! As a plant fat, it is full of lauric acid which is stored in the liver to be used as energy, and is not stored as fat!

Ingredients:

2 cans of full fat coconut milk

1/3 cup of honey/maple syrup or ½ cup Rice malt syrup

2 tablespoons of vanilla extract OR 6oz/1&1/2 cups berries/chocolate chips /nut butter/1/4 cup raw cacao powder for other flavours

 

Combine the ingredients well in a blender or with a stick blender.

Pour into lolly pop moulds and put directly into the freezer or pour into an ice cream maker and let it churn for 20mins- half an hour. (Follow the manufacturers instructions for your own ice cream maker)

Pour the mix into a Tupperware box or suitable freezer container and allow the ice cream to ripen in the freezer for a couple of hours.

The ice cream will last for 1-2 weeks in the freezer.

(An alcohol based vanilla extract will help make the ice cream more scoopable)

It takes longer to defrost than regular ice creams.

Enjoy!

cocnut milk ice cream

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