Make This Coconut Milk Ice Cream With Just 4 Ingredients

Whenever you crave for some frozen treat, make this incredibly simple coconut milk ice cream recipe, which is dairy-free, and requires just 4 ingredients. Its preparation doesn’t even require an ice cream maker, but just the ingredients and little time.

Unlike many other homemade ice cream recipes which demand all kinds of sugary mixtures, this one includes healthy ingredients, such as coconut milk, and does not include any of the sugary mixtures other kinds of ice-cream contain. You can even substitute the coconut milk with coconut cream, which is sold in all health food stores.

The reason why people are constantly using coconuts in nearly everything they make is due to its immense health benefits. Coconut milk is made by grating and heating the coconut flesh, and the cream that rises to the top is actually the coconut cream.

Coconut contains high amounts of vitamins B1, B3, B5, B6, C, E, dietary fiber, and minerals. Lactose intolerant people can use coconut milk as a substitute that will provide you with the same goodness without causing the upset stomach.

Coconuts are high in fats and calories, but these are good saturated fats (short and medium chain fatty acids), just like most nuts are. These fatty acids contain compounds which protect our body from all sorts of infections and viruses.

That’s why coconut milk is an ideal base for a healthy treat that replaces the regular ice cream.

This is how to prepare this tasty ice-cream:

Ingredients:

– 1 14 oz. can full- fat coconut milk chilled overnight or coconut cream
– 2 t vanilla extract
– 4 t tapioca flour and water, made into a slurry
– 1/4 cup maple syrup

You can also add:

– Unsweetened coconut flakes
– Fruits for topping

Preparation:

The preparation time will take you no more than 25 minutes, and the cooking time is 4 hours. It serves 3 to 4.

Chill the coconut milk and the mixing bowl in the freezer for about 15 minutes. Then take it out and whip the coconut milk, vanilla extract, tapioca flour slurry and maple syrup in the chilled syrup with a stand mixer or egg beater for 5-10 minutes.

Once everything is combined pour the mixture in a freezer safe container, lined with plastic wrap.
Put it in the freezer and leave it overnight.
Once it’s completely frozen and you want to serve it, take it out and let it thaw for some 10 minutes so that you can scoop it easier.

Take a portion and enjoy the healthiest ice-cream!

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