Rachel’s Coconut Ice Cream

Blend 2 small or 1 large can coconut cream, a banana, some vanilla powder or a glug of vanilla essence,  then freeze.

Or for the berry version add a good handful of fresh or frozen berries of your choice

TIP
Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it!!

For Christmas we made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of the fruit.

Variations:

Raspberry, macadamia nut & maple syrup to sweeten (instead of the banana) is very, very good. I used an ice cube tray to make little bite-sized ones (heart-shaped of course) which looked stunning for Christmas day lunch. Love Sandra.

I have spent time experimenting with making coconut ice-cream and stirring every 30 mins is the best if you do not have an ice-cream maker. I have also found putting coconut oil or macadamia oil in the mix helps it stay more scoopable. So I only need to leave it out of the freezer for about 10-15 mins before serving. Also a good combination is peanut butter, maple syrup, vanilla and fresh dates. You can also add a 1/4 teaspoon xanthum gum which helps with scoopability. Enjoy experimenting! Love, Robyn

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One thought on “Rachel’s Coconut Ice Cream

  1. TIP
    Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it.

    Great recipe we had it for Xmas lunch with the nut butter brownies. Fantastic.
    Made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of the fruit.

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