Homemade coconut vanilla ice cream
Ice cream, nice-cream, call it what you want. Making your own healthy ice cream is not only rewarding but you know the ingredients you’ve used and you can adapt the sweetness or flavour to your liking. This recipes calls for an electric mixer - only because some form of churning of the semi-frozen cream takes it to the next level of creaminess we all look for in a good quality ice cream.
Vanilla ice cream is not only one of the most popular flavours of all time but it also forms the base of many other variations. Once you’ve mastered the basic recipe, you may want to try some of these Mediterranean inspired flavour combinations:
Festive melomakarona ice cream with walnuts, cinnamon and cloves
Chocolate and walnut baklava ice cream with chocolate chips, cinnamon, rose water and walnuts
Cookies and cream with crushed kourabiedes (Greek shortbread)
Chocolate and pistachio ice cream
Rose ice cream
COCONUT VANILLA ICE CREAM
Makes 925ml
2 x 400ml can coconut cream, extra thick
1/2 cup / 125ml honey
1 tablespoon vanilla essence
Mix all the ingredients in a blender or food processor and pour into a bowl with lid. Keep in the freezer until it’s half frozen.
Churn the ice cream with an electric mixer or food processor until it’s smooth. Place the ice cream back into the container and seal with the lid.
Freeze until required. Thaw the ice cream for a few minutes before serving.
