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Coconut and Ginger Ice Cream

Written by lee on . Posted in Desserts, Recipe Book

 Serves 2

  •  2 cups coconut meat
  • 1 can coconut milk 
  • 1 TBS vanilla extract 
  • ¼  cup coconut oil
  • 2 cups blanched almonds (optional)
  • 4 drops stevia liquid
  • 1 ½ tsp. ground ginger
  • 1 tsp. ground cinnamon (optional)

In blender puree all ingredients together until they are very smooth

Place in an ice cream maker and follow directions until frozen and enjoy

If you do not have an ice cream maker place the mixture into an ice cream container and put in the freezer 

After an hour remove it and mix it up with a stick blender or spatula and then return to freezer for another hour

It will be quite hard when it comes out of the freezer so place it onto the counter for 10 minutes to lightly thaw

Decorate with coconut chips, mint and a cinnamon stick

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Comments (8)

  • Ruby Fitzmaurice

    |

    Hi Lee,

    Just wanted to know what type/brand of coconut milk you use in your recipes?

    Ruby

    Reply

    • lee

      |

      I use the blue Ayam can which is all natural with no additives.

      Reply

    • Deanne

      |

      thanks I will look for it in
      the supermarket.

      Reply

  • Deanne

    |

    Hi I am so excited I have found you! Please tell me what is Coconut Meat?
    keep up your awesome recipes! I am awaiting your book in the post.
    thanks
    Deanne

    Reply

    • lee

      |

      Hi Deanne, it is the fleshy meat part out of the coconut. Lee

      Reply

      • Deanne

        |

        Thanks, so U buy fresh coconuts for this? It’s just that the coconuts I have tried at supermarket were terrible compared to one from a tree in Samoa! Deanne

        Reply

  • Kirsty

    |

    Hi Lee, 4 tablespoons of vanilla extract seems like such a lot. Is this correct or is it a misprint?

    Thank you 🙂

    Reply

    • lee

      |

      Sorry Its a misprint I will correct the recipe 🙂 Lee

      Reply

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