Dairy Free Coconut Ice Cream

Open the tins of coconut milk.

Melt the sunflower spread in a medium size saucepan.

Add the flour and cook gently for a minute or two.

Slowly add the coconut milk, whisking as you go.

Heat the coconut milk until it thickens – don’t allow to boil.

Add the vanilla essence, salt and allow to cool.

Put into the chilled freezer bowl and churn for about 25/30 mins.

Eat straight away or put into a container and freeze.