One of my most favourite ice-creams of all is Coconut. This simple recipe has been adapted by many different people. Our lovely Deb at Twenty8 thinks this is the best of all – and we all agree! Served with fresh fruit and maybe a scoop of Mango Ice-cream and you have the ultimate desert! Hope you enjoy it too!
- 2 cans (400ml) full fat coconut milk
- 2 large eggs
- 4 tablespoons arrowroot powder
- 4 tablespoons raw honey
- 1 tablespoon vanilla extract
- 1 cup raw cashews
- 1 tablespoon lemon juice
- 1/2 cup toasted desiccated coconut
In a food processor or thermomix process the cashews until creamy like peanut butter. You don’t have to soak the cashews for a few hours but you can if you prefer to. Mix in the lemon juice.
Whisk the arrowroot powder into the coconut milk.
In a saucepan over medium heat, bring the cashews, lemon, coconut milk, eggs and honey to a boil slowly, stirring frequently.
Remove from heat and mix in the vanilla extract.
Let it cool overnight in the fridge and process the chilled mixture in your ice cream maker.
Mix the 1/2 cup toasted desiccated coconut into the ice-cream and serve.
Makes approx 950mls of ice-cream.
If you would like to make just plain ice-cream omit the coconut or you can add some smashed blueberries or other fruit to make the flavour you want!
Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x