Summary

Ingredients

• 1 can coconut milk (400 ml)
• 1 can coconut milk, reduced-fat (270 ml), alternatively normal coconut milk
• 3 tablespoon stevia (50 g)
• 0.5 teaspoon ½ vanilla extract
• 0.5 teaspoon ½ vanilla, ground
• 25 g coconut flour

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Instructions

1. Place the coconut milk cans in the refrigerator overnight (for at least 8 hours). Turn the full-fat coconut milk can over and open it. Drain the liquid part and use it for smoothies or for cooking.
2. Put the solid part of the coconut milk in a bowl. Add the contents of the reduced-fat coconut milk can. Add stevia, vanilla extract and ground vanilla and whip the mixture with the mixer for about 10 minutes until creamy. To thicken the mass, add the coconut flour and beat again.
3. Pour the cream into a bowl or a suitable container for the freezer, cover and freeze for 4 hours. The ice cream will be creamier without an ice machine if the ice cream is stirred regularly. It is best to stir the mixture once every half an hour.
4. Let the ice thaw for 15 minutes before serving and portion as desired.
5. A cool ice cream on hot summer days is simply part of it! Since I love everything with coconut, I am delighted with this delicious coconut ice cream. It`s super easy to make with just a few ingredients and is sugar-free when using stevia.