Simply Coconut Milk Ice Cream
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Simply Coconut Milk Ice Cream could be an amazing recipe to try. One portion of this dish contains around 4g of protein, 41g of fat, and a total of 426 calories. For $1.37 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 516 foodies and cooks. It is brought to you by Nutrition Stripped . Head to the store and pick up banana, cinnamon, dates, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 61%. Users who liked this recipe also liked Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, Coconut Milk Ice Cream, and Blueberry Coconut Milk Ice Cream.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 banana, frozen (if not using an ice cream maker)
dash of cinnamon, optional
4 large dates, pitted (stevia sugar free option)
2 cans of organic full fat coconut milk (about 13oz. cans)
ice cubes (if not using an ice cream maker)
pinch of sea salt
1-2 tsp. vanilla extract
Equipment:
bowl
ice cream machine
food processor
blender
whisk
Cooking instruction summary:
Chill the full fat coconut milk cans overnight.Take the coconut milk cans out of the refrigerator and flip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).Pour the liquid that will be at the now top of the can into a separate bowl.Scrape from the bottom of the can the remaining milk fat in the can. This is what you will be using for the recipe.Combine all ingredients into a high speed blender or food processor and blend until thick and creamy.BLENDER USE//Use FROZEN bananas and ice along with the remaining ingredients to have an instant frozen treat.You may also put in the freezer for about 30min-1hr to "harden" up if this texture is still too soft.ICE CREAM MAKER//If you have one, you can use it and get the best results. After blending, you simply add the mixture to your ice cream maker and let it do the work for you! Note: you don't need the ice cubes in this method.BLENDER + WHISKING METHOD//After blending all the ingredients, pour the mixture into a freezer-safe container and whisk/stir every 30 to 60 minutes to avoid it becoming a frozen cube. This whole process can take up to 3 hours, but is well worth it! Note: you don't need the ice cubes in this method.For the best result and texture, serve after making.ENJOY!
Step by step:
1. Chill the full fat coconut milk cans overnight.Take the coconut milk cans out of the refrigerator and flip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).
2. Pour the liquid that will be at the now top of the can into a separate bowl.Scrape from the bottom of the can the remaining milk fat in the can. This is what you will be using for the recipe.
3. Combine all ingredients into a high speed blender or food processor and blend until thick and creamy.BLENDER USE//Use FROZEN bananas and ice along with the remaining ingredients to have an instant frozen treat.You may also put in the freezer for about 30min-1hr to "harden" up if this texture is still too soft.ICE CREAM MAKER//If you have one, you can use it and get the best results. After blending, you simply add the mixture to your ice cream maker and let it do the work for you! Note: you don't need the ice cubes in this method.BLENDER + WHISKING METHOD//After blending all the ingredients, pour the mixture into a freezer-safe container and whisk/stir every 30 to 60 minutes to avoid it becoming a frozen cube. This whole process can take up to 3 hours, but is well worth it! Note: you don't need the ice cubes in this method.For the best result and texture, serve after making.ENJOY!
Nutrition Information:
covered percent of daily need
