This sweet recipe is not only aesthetically beautiful and frozen deliciously, it is also very easy to make and has an awesome flavor.
Do you die for a creamy ice cream? Do you go through the ice cream parlors and want to taste all the flavors? You don’t have to blame yourself! Most people feel a great inclination for ice cream, as they are not only delicious but also refreshing, full of flavors, colors, textures, that dissolve in your mouth and explode in a magical way.
However, most people have left these pleasures of eating ice cream because they are loaded with refined sugar, milk creams, whole milk and flavors and artificial colors. Today I hope you leave with a recipe that you can easily make in your home and enjoy next to your family.
Handmade Vegan Ice Cream Recipe
Vegan coconut ice cream is a natural and homemade ice cream with intense coconut flavor and no artificial aroma. It is prepared simply with coconut milk and grated coconut. Without milk (or lactose), without sugar and without egg.
It is easy to make with and without refrigerator machine. And it always comes out very creamy. It is also suitable for celiac (gluten free).
Notwithstanding, this ice cream can be made whether or not it is vegan since it is delicious. The advantage of this ice cream is that it is free of refined sugar, dairy products (which are often inflamed and heavy) and gluten-free. The trick to make this ice cream creamy is an ingredient: coconut milk and a machine: the KitchenAid blender with the ice cream additive.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- 1 can of coconut cream
- 2 cups of coconut milk
- 3 tablespoons of corn starch
- 1/2 cup of grated coconut of good quality
- Optional: 1 or 2 cups of rum (or coconut rum)
A couple of hours before you start preparing your ice cream empty the contents of the coconut cream in a bowl, stir well and take to the freezer.
After two hours sprinkle the cornstarch in 1 cup of coconut milk and dissolve it very well with a spoon.
Meanwhile, pour the other cup of coconut milk into a saucepan and when it starts to boil, lower the heat to a minimum and pour the milk with the cornstarch, stir constantly and cook over low heat for 3 to 5 minutes.
If you are going to add sugar almost at the end of cooking add it followed by coconut liquor or vanilla, whatever you have chosen.
Usually the coconut cream comes sweetened, if so, I do not recommend that you put the sugar or you will be very sweet, if your coconut cream is not sweetened you can put the sugar.
At this point you should be aware and do not stop moving, because you could get burned.
Once boiled, remove from the fire, rectify the sweetness, if you think you need sugar, you can add a little more to your liking, I did not put, because the first time I did I added sugar and it was very sweet, the second time I did not put it on and it was perfect, but that depends on the taste of each one.
Pour into another container and let cool. When it is at room temperature, pour the coconut cream (which is very cold because it has been in the freezer a little over two hours) in a bowl and add the milk that you cooked with the cornstarch.
With the help of your blender beat at high speed for about 3 minutes, until it is creamy, add the grated coconut.
You can also liquefy, if it seems easier. In this case, do not put the striped coconut, but until you have finished liquefying.
Empty the resulting cream in a refractory and take to freeze a couple of hours.
Take out the freezer and beat again.
You must beat every two hours, because in two hours the ice cream has not frozen completely and that allows you to beat easily, if you spend more time and you get to freeze more, it will be difficult for you to wear smocks.
Once ready, leave in the freezer all night.
The next day your ice cream will be ready: Exquisite and very creamy!
You’ve learned a new thing today and it’s a great opportunity to land yourself your dream diet. Try it!