3-Ingredient Coconut Cream Ice Cream

3-Ingredient Coconut Cream Ice Cream
Serves 2
We always make our own coconut milk since the canned coconut milk is ridiculously expensive here in Ecuador. I made this delicious ice cream using only the coconut cream. Of course, full fat coconut milk may be used instead. If you don't want ice cream, it makes a tasty smoothie.
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  1. For the ice cream: I put 1 1/2 cups of the cream (or the coconut milk) into a food processor, add 3 tablespoons of honey (or to taste), and 1/2 tablespoon coconut essence (optional). Blend till smooth and either use a small electric ice cream maker or pour into an ice tray, freeze, then pop the cubes into a food processor and process till smooth.
  1. First of all, break open a coconut. My husband drills in 2 holes with an electric drill at opposite ends. Pours out & strains the healthy coconut water, which we then drink or add it to the blender. Then he breaks the coconut open with a hammer.
  2. Then, takes the white coconut flesh with the brown skin and breaks it into smaller pieces. Puts the pieces into a powerful blender, like a Vitamix, and fills it on up with filtered water. Blends till smooth, then strains through a fine strainer -- we use a chiffon fabric. Walla, coconut milk. Keep the solids, as that makes coconut flour. Dry it in the sun. Then grind it up in a blender to make finer. --None of this takes a lot of time.
  3. For coconut cream, allow the milk to separate in the refrigerator, then scrape off the top (the cream).
  1. Add some cocoa powder to make chocolate coconut ice cream.
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