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Coconut and Vanilla Ice Cream

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Coconut and Vanilla Ice Cream

The perfect coconut and vanilla ice cream recipe with a picture and simple step-by-step instructions.

  • 400 ml Unsweetened coconut milk
  • 250 ml Cream fine, alternatively cream or soy cream
  • 2 tbsp Agave syrup, alternatively 100g sugar
  • 1 Vanilla pod
  1. Halve the vanilla pod and scrape out the pulp! I always make the rest of the pod in sugar for vanilla sugar! 🙂
  2. Put coconut milk in a saucepan and bring to the boil with the vanilla pulp. Add agave syrup and let cool!
  3. Whip the cream fine and then fold into the cold coconut vanilla milk.
  4. Put in a bowl with a lid and freeze for a few hours! Stir 2-3 times in between so that it becomes nice and fluffy! Or put everything in the ice cream machine (with compressor) and let it run for about 40 minutes.
Dinner
European
coconut and vanilla ice cream

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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.

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