Vegan coconut ice cream

Ingredients for 4 servings:

• 1 can full-fat coconut milk, approx. 400 g
• 30 g sugar
• 1 pinch of salt
• 1 tsp vanilla extract or vanilla paste
• 1 tsp coconut syrup
• 250 g dark chocolate, vegan
• 1 tsp sunflower oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 45 minutes

When preparing with an ice cream maker, first freeze the ice cream maker’s container for at least 24 hours or longer. Using an immersion blender, cream all the ice cream ingredients until creamy, then transfer the mixture to the ice cream maker for about 30 minutes. Spoon the creamy mixture into ice cream molds or pour the entire mixture into a plastic bowl and freeze for at least 24 hours. Melt the chocolate with the oil over a pan of simmering water and leave it over the water bath. Dip the frozen popsicle upside down into the hot chocolate and refreeze immediately. Line a freezer compartment with parchment paper. Once the chocolate has frozen, I place my popsicles in freezer bags. If the ice cream was frozen in a plastic bowl, scoop out two scoops and drizzle with lukewarm chocolate. If preparing without an ice cream maker, use an immersion blender to cream all the ingredients until creamy. Then immediately pour the mixture into a plastic bowl or portion into popsicle molds and freeze. An ice cream maker prevents the ice cream from forming crystals, but this recipe works really well without one. The remaining steps are identical to the instructions for using a machine. You can also find the recipe here: https://www.lillyscupcakery.de/kokos-eis