Discover how to make a wonderful, creamy coconut ice cream. Make a delicate and stimulating vegan coconut ice cream. It can be served in cones or bowls and is greatly outgunned with indeed further coconut.
Ingredients:
- 400g coconut milk
- 400g coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
Step 1:
List all of the elements, except the coconut flakes, into a saucepan over low-medium heat and bring to a simmer. After cooking for one minute, turn off the heat and let it a full hour to cool. As the manufacturer directs, pour the chilled mixture into an ice cream maker and churn for 30 minutes to an hour.
Step 2:
At this stage, it’ll still be soft. Scrape the churned ice cream into a freezer-proof vessel or loaf drum and freeze for at least 4 hrs or overnight until it’s firm enough to be spooned. It will remain frozen for up to three months. If desired, sprinkle with toasted coconut flakes or shaved coconut and serve in cones or bowls.
