Coconut Guava Ice cream

Coconut Guavan Ice cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 543 calories, 12g of protein, and 38g of fat. This recipe serves 4 and costs $2.35 per serving. If you have peanuts, canned coconut milk, guava, and a few other ingredients on hand, you can make it. It works well as a side dish. It will be a hit at your Summer event. 19 people have made this recipe and would make it again. It is brought to you by Afrolems. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 69%. If you like this recipe, you might also like recipes such as Scooped: Cream Cheese and Guava Swirl Ice Cream, Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, and Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water. Place the frozen coconut milk part in the blender. Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.

 

Step by step:

1. Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water.

2. Place the frozen coconut milk part in the blender.

3. Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.

4. Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.

Nutrition Information:

covered percent of daily need