Vegan Coconut Ice Cream Recipe
By Loving It Vegan
🔪Prep Time: 20 minutes
👩🍳Cook Time: 50 minutes
For the Vegan Coconut Ice Cream:
14 ounces Canned Coconut Milk (400ml)
14 ounces Canned Coconut Cream (400ml)
1/2 cup White Granulated Sugar (100g)
1/4 cup Maple Syrup (60ml) or Golden Syrup
For the Toasted Coconut Topping:
1 Recipe Toasted Coconut
1The night before you want to have ice cream, place the freezer bowl of your ice cream maker into the freezer.
2Then in a pot, heat up the coconut milk, coconut cream, sugar and syrup to a simmer, stirring constantly.
3As soon as it reaches a simmer, remove from the heat and blend with a handheld (immersion) blender for 30 seconds.
4If you don't have a handheld blender, then transfer the mixture to a blender jug and blend it in there, just make sure the lid is firmly closed.
5Pour the mixture into a container with a lid and keep in the refrigerator overnight.
6The next day, remove the freezer bowl from the freezer, and get your ice cream machine ready.
7Pour the mixture into the ice cream machine and churn according to your ice cream makers manufacturer instructions. It should be around 25-40 minutes to reach soft serve consistency.
8As soon as it reaches soft serve consistency, transfer the ice cream to a freezer safe container, smooth it out, cover with foil and place into the freezer to set firmly. This can take 4-6 hours or even longer depending on your freezer.
9Prepare your toasted coconut topping as per the linked recipe.
10Serve the ice cream with toasted coconut sprinkled on top.
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