I have a confession- I LOVE ice cream! Like, I could probably eat ice cream every single day! It’s refreshing, it’s sweet, it’s cold, and it brings back all sorts of fun childhood memories for me. My boys love ice cream too, which is why I whip up this easy coconut flavoured treat whenever a craving hits us.

Coconut cream is the perfect dairy-free ice cream base. It’s rich, creamy and has a mouthfeel similar to regular cream. I’ve made other flavours of ice cream before that use coconut cream as a base, but this time, I decided to go all out with the coconut flavour. The taste is tropical, light, and the epitome of summer!

For this recipe, I just went with the simple blender-to-freezer method. However, if you’re looking for a smoother ice cream texture, you can transfer the blended product to an ice cream maker, and follow the manufacturer’s instructions. Either way works, but the ice cream maker method does make a smoother end product. I, however, happen to like the slightly frozen, flakey texture given off by this recipe- it’s still creamy, but it has a slightly more refreshing feel that is almost somewhere between an ice cream and a granita. Either way, the flavour is intensely coconut, and very light!

Because flavours mellow when they’re cold, I found the need to add a bit of maple syrup to the mixture. It adds some much needed sweetness, and also helps smooth out the texture slightly. Maple syrup is also full of beneficial nutrients, such as calcium, iron, vitamin B6, phosphorus and magnesium. Just to add a bit more interest to my little bowl of goodness, I also decided to top my ice cream with coconut flakes, cranberries and maca powder. I’ve discussed the benefits of maca on this blog before, because it really is a wonderful food! It’s sweet, tangy, helps balance hormones and contains calcium, as well as several vitamins and minerals! I always keep my pantry stocked with maca, so that I can add it to baked goods, smoothies, porridges, and my ice cream sundaes. Of course, feel free to substitute the toppings listed with your own favourites- blueberries, walnuts, or goji berries would all be delicious on top of this creamy coconut treat!

Next time you’re in need of a sweet summer treat, try whipping up a batch of this coconut ice cream. Eating well doesn’t mean that you have to sacrifice flavour or fun! Eat well to live well!

 

VEGAN COCONUT ICE CREAM
Cook Time
10 mins
Total Time
10 mins
 
Course: Dessert
Ingredients
  • 500 ml coconut cream
  • 500 ml coconut milk
  • 100 g coconut meat
  • 30 g desiccated coconut
  • 50-70 ml maple syrup
Toppings
  • coconut flakes
  • Maca powder optional
Instructions
  1. 1. Combine all ingredients in a blender until smooth.


    2. Transfer mixture into a freezer proof container. Freeze for 2-4 hours until solid.


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