Ice Cream

16

Coconut Vanilla Ice Cream
Ingredients

  • 2 cans of coconut milk
  • 1 3/4 cups sweetener (maple, coconut nectar, xylitol etc)
  • 2 teaspoons vanilla extract and a scraping of one pod if like it to be rather strong vanilla flavour Makes about 1 litre

What to do~

  • Chill the coconut milk. When you make ice cream, you want to start with cold ingredients. It makes the freezing process that much easier. So, if you can, chill the cans of coconut milk for at least 4 hours before making your ice cream.
  • To freeze without an ice cream maker. No ice cream maker? Doesn’t matter. You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, (or thermo) it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand.

That said, here’s what to do:

  1. Make the coconut ice cream mixture.
  2. Pour it into a large, freezer-safe bowl.
  3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric blender OR try in the thermo). Return to the freezer.
  4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.
  5. Once almost finished you can fold through course nuts, berries, cacao nibs etc or what ever you feeling like indulging in at the time..

Hazelnut Ice Cream

Ingredients

  1. 1 1/2 cups chilled hazelnut teeccino (sell at flannerys)
  2. 1 1/2 cups cashews
  3. 1/4 cup coconut nectar
  4. 1 tablespoon coconut sugar
  5. 1/2 teaspoon hazelnut extract
  6. 1/2 teaspoon vanilla extract
  7. 1/8 teaspoon salt
  8. 2 tablespoons melted coconut oil
  9. 1/4 – 1/3 cup chopped hazelnuts*

What to do~

  1. Blend all but the coconut oil and hazelnuts in a thermo/processor until smooth.
  2. Add the oil and blend to combine.
  3. Pour the mixture into a bowl. Chill in the fridge for at least 6 hours or until cold.
  4. Process in an ice cream maker according to the manufacturers instructions (if not, follow instructions above)
  5. After processing, fold in the chopped hazelnuts.
  6. *Ideally soaked and dehydrated. Not only for easier digestion and more nutrient absorbability but because they taste so much better and have a better crunch.

Chocolate Almond Crunch Ice Cream

Ingredients

  • 1 1/2 cups macadamia nuts (soaked)
  • 1/2 cup brazil nuts (soaked)
  • 2 cups almond milk
  • 1/2 cup organic maple syrup
  • 1/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp pure almond extract
  • 1/4 tsp sea salt
  • 1/2 cup cacao powder

What to do~

  • Blend all but the cacao powder, until smooth. Add powder and continue blending until creamy.
  • Follow the instructions above for processing.

Coconut & Vanilla Popsicles

Kiddies may like these (or mum) for summer!

Ingredients

  • 200 ml organic coconut cream
  • 1 large ripe avo juice of 1 lime
  • 3 TBS coconut water
  • 1 TBS maple or coconut syrup
  • 1 tspn white chia seeds
  • 1 tspn vanilla extract and/or a vanilla pod scraping
    pinch of sea salt

What to do~

  1. Blend all ingredients together to a creamy consistency. Pur into Popsicle moulds and insert some pop sticks. Freeze until ready.
  2. *This recipe can be altered to taste also- add cacao, peppermint stevia or essential oil and cacao nibs for pep choc mint; add berries, medjool dates or even a swirl of coconut nectar at end to give a caramelly ribbon…

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