When we think about summer, the most popular treat that comes to mind is ice cream. That is why today we are going to make a creamy dairy-free and gluten-free coconut ice cream. Also, for those who can not consume eggs, this egg-free coconut ice cream is a great option for a dessert or snack.
How many servings do you want to cook?- +
of natural sweetener (maple syrup, honey...)
of shredded coconut
Light Flavor Olive Oil
of dairy-free soya milk
of dairy-free coconut milk
In a bowl, mix the shredded coconut with the sugar and olive oil to obtain the base of our ice cream. Then add the soya milk and coconut milk.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1hour.
If you have an electric ice cream maker, just add the mixture to the machine and leave it for about 50 minutes until you get the desired texture. Then, set the mixture in the freezer until you get the right consistency.
If you do not have an ice cream maker, set the bowl in the freezer. After 40 minutes, take it out and stir the mixture to break up the ice crystals that have formed.
Repeat this process in 40-minute intervals for about three hours or until you get the desired consistency for our dairy-free coconut ice cream.
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