Coconut Ice Cream
Vegan, Dairy Free, Refined Sugar Free, Gluten Free
Prep time: 10 minutes, plus 15 minutes freezing time
2 x 400g tin coconut cream
1 tbs maple syrup
1 tsp vanilla extract
½ cup rice malt syrup
4 passionfruits, pulp only
1 punnet strawberries, roughly chopped
½ mango, diced
For the raspberry variation
+ 2 tbs freeze dried raspberry powder
For the charcoal variation
+ 2 tsp activated charcoal
- Combine all base ingredients in a bowl and gently whisk until combined. Fold through fruit and add in desired flavor variation if desired.
- Pour ice cream mixture into an ice cream maker and allow to freeze for 15 minutes.*
- Store in the freezer in a freezer safe container until ready to serve. Scoop into individual vessels or ice cream cones before serving.
*If you do not have an ice cream maker, simply pour mixture into a container and freeze for 3-4 hours, stirring or whisking the mixture every 30 minutes.