Perhaps you are vegan, vegetarian, dairy free, or just wish to avoid processed ingredients. If so, you have to try this healthier version of ice cream. This is a rich coconut ice cream recipe that is naturally gluten-free. Rather than using heavy whipping cream or half & half, this recipe calls for all full-fat gluten free coconut milk. Coconut milk makes the perfect substitute for cream and eggs in ice cream recipes. If you can tolerate eggs, you can reduce the coconut milk by a 1/2 cup for every 3 eggs added. When you roll ice cream into balls and then coconut flakes, they look like snowballs. Enjoy!
A wonderfully flavorful and creamy coconut ice cream that is not full of processed heavy whipping cream. Instead, it contains healthy fat, coconut milk. It's so rich and yummy!
Ingredients:
Instructions:
Tips
Leftover coconut milk may be stored covered in the refrigerator for up to two days.
For Making By Hand:
if you do not own an ice cream maker, allow the mixture to cool. Transfer it to a leftover container with a lid and freeze. About once an hour, whisk the mixture to incorporate air. This makes it fluffy. Continue to stir air into the mixture until it reaches your desired consistency.
Chocolate Version: You can add 1/4 cup gluten free unsweetened cocoa powder to make chocolate coconut ice cream. However, you may desire to additional sugar, as well.
Nut Allergies: While coconuts are not categorized as nuts, if you do have a nut allergy, discuss the consumption of coconut with your physician.
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