• Serves: 4 people
  • Prep time: 40 minutes
    • British

    Dairy Free Coconut Ice Cream

    Recipe Information

    Ingredients
    Print page

    2 x 400ml tins Full Fat Coconut Milk

    120ml Specially Selected Maple Syrup

    35g Plain Flour

    35g Sunflower Spread

    Pinch Salt

    2 x tsps Vanilla Essence

    Method

    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.

    Customer Reviews