PSNYのインスタグラム(oliasaunders) - 4月29日 21時30分
It's Friday! Indulge yourself with the delicious (and healthy) vanilla coconut ice cream:
Ingredients:
* 2 14-ounce (414 ml) cans full fat coconut milk
* 1/2 cup (100 g) organic cane sugar
* 3 Tbsp (45 ml) melted coconut oil (or sub olive oil)
* optional: pinch sea salt
* 1 vanilla bean pod, split and scraped (or 1/4 - 1/2 tsp vanilla powder)
* 2 tsp pure vanilla extract
Instructions:
1. The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don't have an ice cream maker).
2. The following day, add coconut milk, organic cane sugar, coconut oil, sea salt, scraped vanilla bean and vanilla extract to a high speed blender and blend on high until completely creamy and smooth. Add more cane sugar if it needs more sweetness.
3. Add mixture to chilled ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. See notes if you don't have a churner.
4. Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
5. Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften - a hot ice cream scoop also eases scooping.
6. Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!
Notes
*If you don't own an ice cream maker, add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm - 6-8 hours. Then continue freezing until completely firm before serving. It won't yield as creamy results, but it still works!
*Nutrition information is a rough estimate for one 1/2-cup serving of 8 total servings.
Adopted from: minimalistbaker.com
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2016/4/29
