A dairy-free and waste-free coconut ice cream recipe to keep on hand for sweet cravings and to compliment your desserts. Not only will our decadent organic vanilla bean powder or vanilla pod take the flavour to the next level but it also helps to avoid crystallisation that can occur when using vanilla extract.
COOKING TIME 1-2 HRS PREPARATION TIME 5-10 MINUTES Minutes
Mix the hot water and the coconut milk powder in a blender on medium-high speed. Blend until well mixed.1
Add the remaining ingredients and blend for 20 seconds.2
Place the mixture in the fridge to chill for 2 hours. Meanwhile, prepare and chill your ice cream maker.3
Using an ice cream maker, pour the mixture into the ice cream maker bowl. Churn according to the manufacturer’s instructions.
Or, using a Thermomix set to speed 4/80°C for 5 min.
*See notes if not using either.4
To harden the ice cream further, place in a freezer-safe container. Cover with a beeswax wrap to keep as much air out as possible. Freeze for at least 1-2 hours or until firm.5
Using a warm spoon or ice cream scoop, serve, and enjoy.6
*Notes: If you don’t own an ice cream maker or Thermomix, you can add chilled mixture directly into a freezer-safe container and freeze. Once every hour, remove from freezer and stir/whisk to incorporate air. Repeat until mostly firm 6-8 hours. Then continue to freeze until completely firm before serving. The end result will not be as creamy, but still a great alternative.7