Coconut Ice Cream

I made this Coconut Ice Cream because I have been hearing so much about how good coconut products are for you.

This recipe comes from Kora Organics and is simple to make yet really delicious. I made this Chocolate Flourless Cake to go with the ice cream and what a dream pairing they are. It is a decadent treat. Both recipes are dairy free.

You will absolutely love this Coconut Milk Ice Cream with it's rich texture and incredibly fragrant aroma with the vanilla paste, cinnamon and the coconut too. 

Don't have too much as the coconut milk is high in calories but still very good for you. Naughty me I drizzled a little honey over the top but really it wasn't needed as the combination is rich on it's own.

Coconut Ice Cream Recipe

Ingredients
2 x 400ml cans full fat coconut milk
1/2 cup honey or agave
1 tablespoon vanilla paste
1 tablespoon cinnamon

Method
In a medium large bowl whisk all the ingredients together until well combined. (Make sure the honey is fully blended with the coconut milk)

Pour the mixture into an ice cream maker and follow the manufactures instructions. When the ice cream is done place in a freezer proof container with a lid to set for a few hours.

You can also eat it right away but it will be more like soft serve.

Note: You can also make this ice cream without an ice cream maker. Just mix all the ingredients together in a glass or stainless steel bowl, cover with plastic wrap or a lid (I prefer a lid), and place in the freezer.

Remove the bowl from the freezer every hour and mix with a fork and place back in the freezer. The ice cream is ready when it is as thick and creamy as you desire which usually takes a few hours.