Instant coconut ice cream – gluten free, grain free, wheat free, refined sugar free, clean, vegan and paleo friendly.
It’s almost 30 degrees here on Sydney’s coast and due to reach 31 later today which is why I pulled out an ice cream post I had tucked away for another day. This instant coconut ice cream is delicious as far as instant soft serve, no churn (and clean) ice creams go. Only 2 ingredients – coconut cream and sweetener of choice. I’ve used maple syrup to sweeten mine as it is a gorgeous tasting sweetener. I’ve only started using it recently as I used to think it was made out of refined white sugar – which is true about fake maple syrup. You can buy maple syrup in almost any supermarket (and health food shops) but make sure you’re purchasing 100% pure maple syrup. Coles is the most cost effective at around $6.30 per bottle followed by Woolworths.
All you need to do is pour your coconut cream into one or two ice cube trays – or you can use a medium or large resealable plastic bag and place in freezer.
Once frozen you can break up your coconut cream which makes it easier for your blades to handle. If you’re using the bag option, be sure to lay your bag down flat and spread the cream out so it’s easy to break up into chunks once frozen.
Blitz your frozen coconut cream immediately after you have broken it up and try not to over-blitz or the heat from the blades will make it start to melt.
Once done, serve immediately and if you like, you can top it with my clean ice magic, fresh or frozen raspberries and crushed nuts. YUM!
Why this is so good for you
Coconut cream speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke, hydrates, is anti-aging and helps prevent the onset of Alzheimer’s disease.
Maple syrup helps prevent arthritis, inflammatory bowel disease, heart disease and strengthens the immune system and is not addictive like normal sugar.
* If your coconut cream has set in the can, mix with a spoon then pour into ice cube trays/ziplock bag.
* Don't over-blitz or it will start to melt back to regular coconut cream.
- 1 can (400 ml) coconut cream
- 1/3 cup maple syrup (or sweetener of choice)
- Shake your can of coconut cream and pour into ice cub trays or medium/large plastic ziplock bags. Freeze till solid.
- Break up frozen coconut blocks and place in a high speed blender or food processor with the maple syrup and blitz till smooth and creamy.
- Serve immediately with your choice of toppings.