Coconut Milk Recipes, Paleo Coconut Oil & Flour Recipes. Low Carb Paleo, Allergy Free, Dairy Free and Gluten Free Recipes (Paleo Recipes: Paleo Recipes ... Lunch, Dinner & Desserts Recipe Book) by Jane Burton

Author:Jane Burton [Burton, Jane]
Language: eng
Format: azw3
Published: 2013-09-20T16:00:00+00:00

Coconut Milk Ice Cream

Ingredients:

2 cans of chilled coconut milk (13 0z cans)

2 tspns vanilla extract

1 1/2 cups superfine or castor sugar (Stevia can be a substitute)

2 tbspns shredded coconut (optional)

This makes about 1 quart of coconut ice cream. Make sure the sugar and cans of coconut milk are chilled as this will make the freezing process quicker. I put the ingredients in the fridge the night before making. If you have a ice cream machine you can use that. If not use a food processor, electric mixer or blender. The goal is to get lots of air into the mix.

Directions:

Pour the coconut milk, vanilla and sugar into ice cream maker or blender. Blend all the ingredients together on medium to high speed until you see plenty of air in the mixture (bubbles), about 3 minutes. Taste test...if it needs more vanilla or sugar add more and mix again. Pour into your ice cream maker and process as usual (along with the shredded coconut if desired) for your particular machine. When done, spoon out, smooth out with a spoon and freeze.

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