Sunday, June 2, 2013

Vegan Coconut Milk Ice Cream

Coconut milk is a perfect alternative for those of you who are lactose intolerant, vegan or are trying to cut back on your dairy intake. 

As more people are taking a interest in their health, new products keep hitting the shelves.
In the past year or so, coconut yogurt and coconut ice cream has grown in popularity.

The one problem? The price. 

This blog is all about eating healthy on a budget, so I set myself the challenge to make vegan, dairy and sugar free coconut milk ice cream. 

It is SO simple, requires few ingredients and makes a perfect after dinner snack. 

Why pay close to $15 for a tub of coconut milk ice cream when you can make your own at home? No ice cream maker required!


Ingredients

1 Tin of Lite Coconut Milk
2 tsp Guar Gum
8-10 drops of SweetLeaf Liquid Stevia
(any flavour of your choice)


Directions

Shake your tin of coconut milk as sometimes it does separate
Pour 2/3 of it into a ice cube tray and chuck in the freezer to set
Remove the ice cubes from the freezer and sit at room temperature for 10 minutes or so
Chuck the cubes into your food processor/blender/Magic Bullet
Pulse until it has broken down
Add the guar gum liquid stevia and the rest of the coconut milk, mixing again to combine
Pour into a container and return to the freezer for a further 20 minutes
Get your ice cream scoop and serve it up

Makes 2 serves
(around 3 scoops each)



Macros
(per serve)

138 calories
0g protein
12g fat
5g carbs
0g sugar
3g fibre


Substitutions

Add some cocoa powder for chocolate ice cream or pureed fruit for natural sweetness
Try different flavours of liquid stevia
Sprinkle with some desiccated coconut for a more intense coconut flavour


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