Thursday

Vegan Nicecream

Vegan Vanilla Bean Coconut Ice-cream
                                     

Ingredients
2 cans of full fat coconut Milk (needs to be milk not cream, or coconut flavoured milk)
1 3/4 cups sugar
2 teaspoons vanilla bean paste
Optional
get boozy. With ¼ cup spiced rum
add blended/pureed fruit (pineapple, raspberries etc)

Method
Smoother
-        In a small saucepan, whisk together the milk, sugar, salt and vanilla paste.
-        Bring almost to a boil and barely simmer for a few minutes, just until the sugar is dissolved. (1-2 minutes)
-        Let cool and then chill in the fridge for at least 4 hours. Or cool by transferring to metal bowl and stirring mixture over another metal bowl of ice.
-        Process in your ice cream maker as per manufacturer’s instructions.
-        If after soft serve, serve at end of process.
-        Alternatively, transfer to deep metal tray, flatten mixture evenly cover with baking paper.
-        Freeze overnight or ’til solid.

Courser
-        Fridge ingredients. Better to for making if ingredients are cold.
-        Whizz everything up in your blender.
-        Process in your ice cream maker as per manufacturer’s instructions.
-        If after soft serve, serve at end of process.
-        Alternatively transfer to deep metal tray, flatten mixture evenly cover with baking paper.
-        Freeze overnight or ’til solid.

No ice cream maker
  • -        Make the coconut ice cream mixture following either instructions.
  • -        Pour it into a large, freezer-safe bowl.
  • -        Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly. Return to the freezer.
  • -        Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

Note.
For long term use Keep in Air Tight Container

Can easily add other flavours such as banana, coffee, raspberries, green tea, pistachio, mango, pineapple, pina colada,   etc. 

Green Tea