Thai Vegan Coconut Ice Cream

READY IN: 10mins
SERVES: 4-6
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups unsweetened coconut cream (about 2 standard 14 ounce/400ml cans)
  • 34
    cup raw agave nectar
  • 14
    teaspoon celtic sea salt
  • 2 12
    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)
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DIRECTIONS

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