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Coconut ice cream

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Prep Time 15 minutes
6 hours
Total Time 6 hours 15 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 C (16.20 fl oz) (480 ml) coconut cream (canned), really cold
  • 1/2 C (3.50 oz) (100 gr) sweetener, your choice (white sugar, maple syrup or any other sugar sustitute)
  • 1 pinch salt
  • 2 tsp (0.033 fl oz) (1 ml) vanilla extract
  • 3/4 C (2.60 oz) (75 gr) unsweetened, shredded dry coconut

Method
 

  1. Place all ingredients in a large bowl and mix with a balloon whisk for 1 minute until smooth and homogeneous.
  2. Pour this mixture into an ice cube mold and place in the freezer for at least 4 hours.
  3. Once you have ice cubes from the mixture, place them in a food processor or high-powered blender and puree until the ice cream texture is formed.
  4. The ice cream can be consumed directly crushed or it can be frozen preferably for another 2 hours to make it firmer.

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