If you are craving a frozen treat this is the recipe for you. This Coconut Milk Ice Cream recipe is not only paleo-friendly and dairy-free, it is extremely easy to make and only uses four ingredients. FOUR! You don’t even need an ice cream maker, just those four ingredients and a dash of patience.
This recipe uses healthy ingredients, like coconut milk, unlike those sugary mixtures that many other homemade ice cream recipes demand of you.
You can even substitute the coconut milk with coconut cream, which is sold in all health food stores.
Coconuts are abundant in healthy nutrients and significantly improve the health in numerous aspects. They are high in minerals, dietary fiber, and vitamins C, B1, B3, B5, B6, and E.
Lactose intolerant people can use coconut milk as a substitute that will provide you with the same goodness without causing upset stomach.
Coconuts are high in fats and calories, but these are good saturated fats (short and medium chain fatty acids), just like most nuts are. These fatty acids contain compounds which protect our body from all sorts of infections and viruses.
This ice cream is definitely for coconut lovers, as the fruit’s flavor is prevalent throughout the treat. You’re free to riff on the ice cream as much as you’d like, though.
This is how to prepare this tasty ice-cream:
– 1 14 oz. can full- fat coconut milk chilled overnight or coconut cream
– 2 t vanilla extract
– 4 t tapioca flour and water, made into a slurry
– 1/4 cup maple syrup
You can also add:
– Unsweetened coconut flakes
– Fruits for topping
The preparation time will take you no more than 25 minutes, and the cooking time is 4 hours. It serves 3 to 4.
– You need to chill the mixing bowl, as well as the canned coconut milk for about 15 minutes.
– Whip together the required ingredients using a stand mixer or egg beaters, until the mixture gets creamy and thick, which will take around 5 to 10 minutes.
– Get a lined freezer-safe container and pour the ice cream base. Then wrap with plastic wrap and foil. The ice cream should be refrigerated from four hours up to overnight. If your homemade ice cream is fully frozen, let it unfreeze for about 10 minutes before scooping.