If I were a vegan, this would be something on regular rotation. If I were not a vegan (which I am not) it could also be on regular rotation. It is totally awesome in a creamy dreamy way and with none of the problems that some people have with ice cream. Do yourself a flavour and put this one on your list. I do refer to Kara brand coconut cream because it comes in litres not mils and it has also been heat treated which means you get more flavour for your buck as the water that is usually in coconut cream has evaporated out in the heat treating process.
That cream is available in most Asian supermarkets and will keep in the pantry for a long time. So stock up! Then enjoy this ice cream at will!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Litre coconut cream (I prefer the Kara brand for desserts) Recipe
- 1 Tablespoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 50 Grams Coconut Butter Recipe
- 75 Grams coconut sugar
- A few toasted coconut shreds for garnish
Place all ingredients into Thermomix bowl and cook 10 min/100°C/speed 3.
Chill completely before placing into a flat tray in the freezer.
Chop into blocks or pieces
Place into Thermomix bowl and blend 2-3 min/speed 8 or until creamy.
Serve immediately with the toasted coconut.