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    You are in: Home / Recipes / Thai Vegan Coconut Ice Cream Recipe
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    Thai Vegan Coconut Ice Cream

    Thai Vegan Coconut Ice Cream. Photo by The Blender Girl

    1/1 Photo of Thai Vegan Coconut Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    The Blender Girl's Note:

    This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results. Even then, I find that the ice cream never gets to a consistency beyond that of frozen yoghurt in the machine. I like to transfer the ice cream into the freezer for a few hours to solidify it a bit more before serving. I like to add natural coconut flavoring in order to accent the coconut flavor. But it is also wonderful with vanilla extract. It is all a matter of personal preference. You could also add in more shredded coconut if you prefer a crunchier texture. You can also add in cacao powder or fruit to the mix too. But I like it just like this!

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    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    pint

    Units: US | Metric

    • 3 1/2 cups unsweetened coconut cream (about 2 standard 14 ounce/400ml cans)
    • 3/4 cup raw agave nectar
    • 1/4 teaspoon celtic sea salt
    • 2 1/2 tablespoons arrowroot starch
    • 1 cup organic shredded coconut
    • 1 teaspoon coconut flavoring, alcohol free (or 1 tsp natural alcohol free vanilla extract)
    • organic soaked and dehydrated nuts (to garnish) (optional)

    Directions:

    1. 1
      Stir the arrowroot into 1/2 cup of cold coconut milk.
    2. 2
      Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
    3. 3
      Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes.
    4. 4
      Stir in the coconut essence and shredded coconut and allow to cool.
    5. 5
      Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
    6. 6
      Process in an ice cream maker according to the manufacturer’s instructions.
    7. 7
      Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!
    8. 8
      If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit.

    Ratings & Reviews:

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    Nutritional Facts for Thai Vegan Coconut Ice Cream

    Serving Size: 1 (38 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 116.4
     
    Calories from Fat 74
    63%
    Total Fat 8.2 g
    12%
    Saturated Fat 7.3 g
    36%
    Cholesterol 0.0 mg
    0%
    Sodium 206.2 mg
    8%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 10.0 g
    40%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    unsweetened coconut cream

    agave nectar

    starch

    coconut flavoring

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