Creamy coconut ice cream

Ingredients for 6 servings:

• 1 can coconut milk approx. 400 ml
• 1 can coconut milk, reduced fat, approx. 270 ml, alternatively regular coconut milk
• 3 tbsp Stevia, approx. 50 g
• ½ tsp vanilla extract
• ½ tsp vanilla powder
• 25 g coconut flour

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

vegan & sugar-free

Place the cans of coconut milk in the refrigerator overnight for at least 8 hours. Turn the full-fat can of coconut milk upside down and open it. Drain the liquid and use it for smoothies or cooking. Empty the solid part of the coconut milk into a bowl. Add the contents of the reduced-fat can of coconut milk. Add the stevia, vanilla extract, and ground vanilla, and beat the mixture with a mixer for about 10 minutes until creamy. Add the coconut flour to thicken the mixture and beat again. Transfer the cream to a bowl or a suitable freezer container, cover, and freeze for 4 hours. The ice cream will be creamier without an ice cream maker if the ice cream is stirred regularly. It’s best to stir the mixture every half hour. Let the ice cream thaw for 15 minutes before serving and portion as desired. A cool ice cream is a must on hot summer days! Since I love anything with coconut, I’m thrilled with this delicious coconut ice cream. It’s super easy to make with just a few ingredients and, when using stevia, is sugar-free.