A deliciously creamy alternative iced dessert developed for our friends at Allergy UK. Naturally vegan, free from refined sugar, dairy-free, nut-free, soya-free, egg-free, gluten-free and made with all natural ingredients. You don’t even need an ice cream maker, although if you do, it’s ready to enjoy in just about 30 minutes!
Coconut ice cream developed for Allergy UK
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| Prep Time15minutes |
| Cook Time |
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Ingredients
- 400 ml coconut milk tinned, full fat
- 75 g sweetener of choice e.g. maple syrup, coconut nectar
- 150 ml dairy-free milk
- 2.5 tablespoons cornflour
- pinch salt
Quantity of servings: scoops
View units in:
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Ingredients
Quantity of servings: scoops View units in: |
Instructions
- In a medium pan, measure in the sweetener and then add the tinned coconut milk. Heat gently until combined.
- Add the cornflour to the dairy-free milk and stir until smooth. Add to the saucepan with the salt and stir until thickened.
- Pour into a freezer-proof container and cool to room temperature, stirring every so often to prevent a skin forming.
- For ice cream makers: chill and follow manufacturers instructions.
- Without an ice cream maker. Place in the freezer, whisking every couple of hours with a fork to break up the ice crystals. Or pour straight into ice lolly moulds.
Nutrition Facts
Coconut ice cream developed for Allergy UK
Amount Per Serving
Calories 130
Calories from Fat 63
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
11%
Saturated Fat 6g
30%
30%
Sodium 39mg
2%
2%
Potassium 1mg
0%
0%
Total Carbohydrates 14g
5%
5%
Dietary Fiber 1g
4%
4%
Sugars 10g
Protein 1g
2%
2%
Vitamin A
1%
1%
Calcium
2%
2%
Iron
3%
3%
* Percent Daily Values are based on a 2000 calorie diet.