This smooth, velvety Coconut Milk Ice Cream is made with literally 2 ingredients. It’s so easy and cheap to rustle up, you can’t go without it this summer as a vegan ice cream fanatic!
I recently returned from what the whole world classes as paradise (and rightly so), the infamous island that is Bali. Nestled neatly within the deep grasp of the Indian ocean, this section of Indonesia is a real hub of flavoursome, collaborative cuisines originating from various parts of Asia all conveniently in one location.
As I recover from the post-holiday blues, I have the fond company of Bali’s flavours by my side- a suitcase full of spices- to help me phase me back into reality, slowly but surely. My fond memories (from merely a fortnight ago), take me back to consuming cocktails and satay on the beach to brunching and lunching on coconut puddings and lemon grass-infused curries.
Coconut ice cream was extremely popular there served in coconut bowls alongside mango or crisped rice and I can’t get enough!
Coconut Milk Ice Cream Recipe
Serving size:
Makes 10
Ingredients for coconut milk ice cream:
- 400ml Coconut cream
- 3tbsp Maple syrup
Method:
- Blend coconut cream and maple syrup in a food processor and then freeze for at least 6 hours, mixing every hour to prevent ice crystal formation.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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