Gail’s Recipe Book
3-Ingredient Coconut Ice Cream
10 servings
porsjoner1 minute
aktiv tid6 minutes
total tidIngredienser
13 1/2 ounces canned coconut milk (chilled)
3/4 cup cashew butter (or almond butter * See notes)
1/4 cup maple syrup
Fremgangsmåte
Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add the coconut milk, cashew butter, and maple syrup, and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
Næringsinnhold
Porsjonsstørrelse
-
Kalorier
195 kcal
Totalt fett
13 g
Mettet fett
-
Umettet fett
-
Transfett
-
Kolesterol
-
Natrium
9 mg
Totalt karbohydrater
13 g
Kostfiber
1 g
Totalt sukker
5 g
Protein
4 g
10 servings
porsjoner1 minute
aktiv tid6 minutes
total tid