You love ice-cream, we love ice-cream, everyone loves ice-cream. That’s a fact. The most popular dessert comes in many shapes and sizes including standard ones like chocolate and some rare variants such as coconut ice-cream. Doesn’t sound too appealing? Wait until you try our recipe.
Dairy-free desserts aren’t something many people are willing to try, but that’s just because they haven’t found the right recipe. These things are great if you know how to prepare them. Such a coconut ice-cream is a perfect dessert thanks to the rich saturated fat content. It’s great for vegans as well, so why not try it?
Dairy-Free Coconut Ice-Cream
- 3 cans coconut milk
- ¾ cup coconut sugar (maple syrup and honey are good alternatives)
- 1 teaspoon unflavored gelatin
Mix a can of coconut milk and sugar in a large saucepan, then cook the mix on medium heat for 10 minutes while stirring. It should reduce by half. Let the mix cool down completely. In the meantime, scoop the coconut out of the remaining cans of coconut milk and put it in a bowl. Use a mixer to whip it for several minutes – you’ll want a fluffy and light texture. Let the whipped coconut milk in the fridge for 10-15 minutes.
In another bowl, mix the gelatin with 2 tablespoons of the condensed coconut milk. Let the gelatin melt on steam after, then mix this with the condensed milk from before and the whipped cream from the fridge.
Transfer the mixture into an ice-cream container and leave it in the freeze for 6 hours. You can add some vanilla, matcha powder or coconut extract to sweeten things up. Bon appetite!
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