Thai Vegan Coconut Ice Cream – a delicious recipe with unsweetened coconut cream, nectar, celtic sea salt, arrowroot starch, coconut, coconut flavoring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir the arrowroot into 1/2 cup of cold coconut milk.
2
Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
3
Stir in the arrowroot mixture and stir on medium/low heat until thickened - about 5 minutes.
4
Stir in the coconut essence and shredded coconut and allow to cool.
5
Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
6
Process in an ice cream maker according to the manufacturer's instructions.
7
Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!
8
If the consistency gets really grainy - place in your blender and pulse quickly before serving to cream it up a bit.
718
kcal
Calories
75
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/2 cups unsweetened coconut cream (about 2 standard 14 ounce/400ml cans), 3/4 cup raw agave nectar, 1/4 teaspoon celtic sea salt, 2 1/2 tablespoons arrowroot starch, and more.
Yes, Thai Vegan Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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