Coconut Ice Cream

This luscious treat combines two types of coconut to create one fantastic dessert. This recipe is super easy to make and will make you fall in love with the rich, creamy taste of coconut-based ice cream.

PREP TIME: 5 MINUTES

COOK TIME: 35 MINUTES

PASSIVE TIME: 1 HOUR

MAKES: 7 SERVINGS

SERVING SIZE: ¹⁄₃ CUP (approximately 2.8oz/80g)

1³⁄₄ cups (13.5fl oz/400ml) canned, unsweetened, full-fat coconut milk, chilled

1³⁄₄ cups (13.5fl oz/400ml) unsweetened coconut cream, chilled

2 tsp vanilla extract

15 drops stevia extract

¹⁄₄ tsp guar gum (use only if the coconut milk or coconut cream do not already contain guar gum)

1. In a large bowl, combine the coconut milk, coconut cream, vanilla extract, and stevia. Mix until the ingredients are well combined. (If the coconut milk or coconut cream do not already contain guar gum, add the guar gum at this stage.)

2. Transfer the mixture to an ice cream maker and churn for 30–45 minutes or until the mixture becomes thick and creamy.

3. For a soft-serve style ice cream, serve promptly. For a harder, more scoopable ice cream, freeze for a minimum of 1 hour. (If freezing, remove from the freezer 15 minutes prior to serving to allow the ice cream to soften slightly.) Store in a sealed container in the freezer for up to 2 weeks.

Tip If you don’t have an ice cream maker, combine all the ingredients in a large bowl and use a hand mixer to beat the ingredients until stiff peaks form. Serve immediately, or cover and transfer to the freezer.

NUTRITION PER SERVING

422
CALORIES

38g
TOTAL FAT

6.5g
TOTAL CARBS

5g
NET CARBS

15g
PROTEIN