John Myers
Ingredients for 2 servings:
- 200 ml coconut milk (can)
- 80 g sugar
- 200 ml whipped cream (e.g. from Schlagfix or RUF)
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes
vegan and simple
Heat the coconut milk and sugar in a saucepan until the sugar has dissolved and it begins to boil. Reduce the heat and simmer until it reaches a creamy consistency. Be careful not to stir too often to avoid crystals forming. The result is coconut condensed milk. Let this cool in the refrigerator overnight. The next day, whip the whipped cream and stir in the coconut condensed milk until well blended. Your ice cream base is ready, and you can now combine it with different ingredients to create your own different flavors and variations. Tip: Try making cookie dough or salty caramel ice cream. Note: Since we want to make very creamy ice cream, it’s important to use fatty ingredients. Whipped cream and condensed milk are ideal for this. The condensed milk also prevents ice crystals from forming after freezing.
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