Coconut milk ice cream

For hot summer days, coconut milk ice cream is a delicious solution for vegans and lactose intolerant.

What a disappointment when the temperatures are high and the desire for a refreshing dessert is bound by intolerances. From today, no one complains! We offer you the recipe for coconut milk ice cream without an ice cream maker, a fresh lactose-free summer dessert to be prepared in a few minutes and also perfect for those who follow a vegan diet.

You won't need any special tools or too many ingredients: the simple replacement of whole milk with coconut milk will give a particular flavor to your ice cream that can be enjoyed by everyone . Enriched with pistachios, chocolate chips or accompanied by fresh fruit, this dessert will be ideal for hot afternoons!

Making vegan coconut milk ice cream recipe

1. Start preparing the syrup by pouring the water and sugar into a saucepan and bringing to the boil. Simmer for 2 minutes .
2. Take a tall glass and pour the ready syrup together with the milk.
3. Blend with an immersion blender and then transfer the mixture into ice cube moulds.
4. Leave to harden in the freezer for at least 10 hours .
5. After the time has elapsed, pour the coconut cubes into a mixer and blend them until you obtain a creamy mixture .
6. Pour it into a container and place it in the freezer for 2 hours covered with transparent film.
7. Get your ice cream out of the fridge and enjoy!

You can modify the basic recipe in various ways. Try adding 80 g of peeled pistachios by blending them together with the ice cream, or alternatively use 80 g of melted dark chocolate. The simplest version can be served alongside berries which will also give color to the dessert.

storage

Your ice cream will keep well in the freezer for up to a week . Get out of the freezer a few minutes early so you don't freeze your teeth!

And for a homemade hazelnut ice cream ? Here's the recipe!

Riproduzione riservata © - WT