Coconut Ice Cream

Coconut Ice Cream

You'll need

  • 2 x 400 mls (14 ounce) cans coconut full-fat coconut milk⁠
  • 1/3 cup monk fruit sweetener⁠⁠
  • 1 pinch iodised sea salt⁠
  • 1 vanilla bean pod (split and scraped)⁠
  • 2 tsp pure vanilla extract⁠

To make

🥥 The night before you make your ice cream, place your ice cream churning bowl in the freezer to properly chill. If you don’t own an ice cream maker, you can add the chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and whisk. Repeat until mostly firm – usually around 6 hours. Continue freezing the mixture until completely firm before serving. It won’t be as creamy but it should still taste delicious.⁠

🥥 Once your ice cream churning bowl is chilled, add coconut milk, monk fruit , sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes. Add more monk fruit sweetener if it needs more sweetness, or more vanilla if you want more vanilla flavour
Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes ⁠

🥥 Once churned, transfer the ice cream to a large freezer-safe container. Use a spoon to level in the pan

🥥 Cover securely and freeze for at least 4-6 hours or until firm

🥥 Set out for 5-10 minutes before serving to soften

Scoop and enjoy!⁠