in Dessert Recipes

Coconut ice cream

updated

Spread the love

Ingredients for 12 servings:

  • 1 can coconut milk
  • 1 cup whipped cream, approx. 200 g
  • 2 tbsp maple syrup
  • ½ tsp vanilla paste
  • e.g. fruits, freshly pureed or juice

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

vegetarian, perfect for children, suitable for ice cream molds

First, whip the cream until stiff peaks form. Whip the coconut milk (I use the stuff from Aldi, it’s super smooth) until it reaches a consistency similar to heavy cream. Stir the maple syrup and vanilla paste into the coconut mixture. Finally, stir in the cream and fruit puree or juice. Pour the mixture into ice cream molds and freeze.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fred's roast pork with dark beer sauce

Coconut ice cream