Rich creamy coconut icecream. Very easy to make.
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Recipe Directions

Mix all ingredients together in a plastic bowl. Pop into the freezer for 30 minutes. Stir around and divide the ‘icecream’ into serving cartons or empty coconut shells. Pop back into the freezer once again for 3-4 hours. Ready to serve.

Blkwlf's Thoughts

By blkwlf

Rich creamy coconut icecream. Very easy to make.

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As much as I have searched around both the local internet and around the stores in Sweden, I have not managed to find Agave of which many talk about. The sweetener that I used is well the normal kind, Hermesetas, but one can use any kind, like you all have suggested. It's rather hard trying to find natural sweetners here, unless it's honey or syrup (in which I think is way -too- sweet.. least the kind we get here).

As for making one's own coconut milk, I suppose you can. it would be more ideal :) If one knows where to purchase young coconuts, but here I'm rather limited with what I can get in the more exotic departments, hopefully one isnt where everyone else is located.

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i often use maple syrup too but was worried it might overpower the taste. i just found dried maple syrup flakes that come in a grinder like a pepper mill and i can't wait to use them in desserts!

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I usually use maple syrup, even though it's not raw and I eat such small quantities that it doesn't affect much. But yes, I would think agave nectar would be a great sweetener.

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what sweetener do you use for this (likely stevia?). just wondering for a relative sweetness so i can substitute with something else like agave.

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The canned coconut milk you buy in the store is pasteurized and loaded with fat. Maybe we could make ou own coconut milk by blending the meat and water of a young coconut? This sounds heavenly though! I remember getting addicted to Ciao Bella's coconut sorbet (not raw) This sounds like it would taste exactly the same! Thanks for the recipe!

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