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All public Recipes -> Dessert -> Thai Vegan Coconut Ice Cream

Thai Vegan Coconut Ice Cream

By: TheBlenderGirl M.

Description:	This ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results. This recipe is a fantastic allergy-friendly alternative to conventional ice creams.	<< >>
Time:	10 min (10 min to prepare, 0 min to cook)
Meal type:	Dessert
Ethnicity:	Thai
Number of Servings:	6
Ingredients:
3 1/2 cups unsweetened coconut cream 3/4 cup raw agave nectar 1/4 teaspoon Celtic sea salt 2 1/2 tablespoons arrowroot starch 1 cup organic shredded coconut 1 teaspoon organic alcohol free coconut flavour or 1 tsp natural alcohol free vanilla extra
Directions:
Stir the arrowroot into 1/2 cup of cold coconut milk. Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute. Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes. Stir in the coconut essence and shredded coconut and allow to cool. Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold. Process in an ice cream maker according to the manufacturer’s instructions. Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM! If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit.
Notes:
organic soaked and dehydrated nuts for garnish (optional)

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