Homemade coconut ice cream >>> recipe with cream and milk with step-by-step photos

Ice cream is one of the most popular desserts in the world. Different countries prepare it differently. The French prefer cream ice cream, Italians are in love with gelato, and sorbet is popular in the East. But the main thing about this delicacy is that everyone can find something to suit their taste.

Nutritional value per serving

310.9 kcal

Proteins: 3.5 g
Fats: 25.6 g
Carbohydrates: 16.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 5 hours
Time in the kitchen: 10 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Classic ice cream is a high-fat dairy product with a lot of sugar. Not exactly healthy, right? Vegans and those with lactose intolerance can't afford it. But we're so eager to enjoy this legendary treat!

I bring to your attention Vegan coconut cream ice cream recipe sugar-free that everyone can enjoy cook at home. You won't need an ice cream maker, but the dessert will turn out very tender, creamy and delicious.

The recipe is a bit pricey in terms of ingredients, but it's absolutely simple: just whip it up and freeze it. Shall we give it a try?

Recipe with step-by-step photos

Homemade coconut ice cream

Ingredients

Servings

Avocado

150 G
Lime

1 pcs
Coconut cream

150 G
Erythritol

30 G
Xanthan gum

0.33 G

Preparation

Step 1

Place the peeled avocado in a blender.

Step 2

Squeeze the juice from half a lime. But if you want to enhance the citrus flavor, you can use a whole lime.

Step 3

Grate the lime zest and add it to the avocado.

Step 4

Add any sweetener to taste or a little sugar.

Step 5

Grind everything with a blender until it reaches a puree consistency.

To prevent the avocado from becoming lumpy, use a ripe one. Soft avocados can be mashed with a fork or masher, then pressed through a fine sieve for a smoother consistency before adding the lemon juice and sweetener.

Step 6

Add 150 grams of coconut cream and a third of a teaspoon of xanthene gum. If you don't have any, you can omit it.

Step 7

Beat the mixture with a mixer until smooth. Place in the freezer for about 40 minutes. Be sure to cover the container with a lid or wrap it in plastic wrap.

Step 8

After this time, stir the ice cream, beat again with a mixer, and place it in the freezer for another 40 minutes. Repeat this process 2-3 more times. Then leave the ice cream in the freezer for about 3 hours.

Step 9

The ice cream is ready. It's ready to serve.

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