Coconut and Ginger Ice Cream

 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

8 Responses to “Coconut and Ginger Ice Cream”

  1. Ruby Fitzmaurice says:

    Hi Lee,

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

    Ruby

  2. Deanne says:

    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

  3. Kirsty says:

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

    Thank you 🙂

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