Coconut Ice Cream*

Author: Holly White

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Coconut Ice Cream

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Ingredients

• 1 x 400ml can coconut cream
• 80g macadamia or cashew nuts
• 50g shredded coconut
• 1tsp vanilla extract
• 120ml unsweetened soy milk
• 2 tbsp maple syrup
• To serve - Berries, Mint, Chocolate shavings

Instructions

1. In a blender, combine the thick part of the coconut cream, macadamia nuts, shredded coconut vanilla, soy milk, and maple syrup. Blend until smooth and creamy. Taste and add additional sweetener.
2. Transfer to ice cube tray by pouring the blended mixture into ice cube trays. Fill each compartment to the top, but don't overflow. Place the ice cube tray in the freezer and let it freeze until solid, which usually takes about 4-6 hours or overnight.
3. Once the coconut milk mixture is frozen solid, take the ice cube tray out of the freezer and let it sit at room temperature for a few minutes to slightly thaw. Transfer the frozen cubes into a blender or food processor. Pulse a couple of times then blend until the mixture becomes soft and crumbly.You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well mixed.
4. Once the mixture is smooth and creamy, serve the coconut ice cream immediately topped with fresh fruit and mint.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.