Milk and Soy Protein Free (Mspi) Ice Cream |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is a great substitute for regular ice cream and couldn't be easier to make. You can substitute any flavoring that suites your fancy. I've made chocolate from cocoa powder, strawberry, strawberry-banana, peach,and maple-walnut. The coconut flavor enhances the other flavors and isn't very noticable. There is more than enough sugar in the cream of coconut but a little honey might add a nice touch. Ingredients:
1 (14 ounce) can unsweetened coconut milk, chilled |
1 (15 ounce) can cream of coconut, room temperature this needs to be the commercial kind that contains emulsifiers and gums which is wh |
1/2 teaspoon vanilla extract |
1 cup frozen fruit, chilled will also work don't worry about using more than a cup, whatever doesn't fit into the ice cr |
2 teaspoons immitation maple flavoring |
1 cup toasted walnuts, broken into preferred size |
1/2 cup unsweetened cocoa powder |
Directions:
1. Put flavoring into blender then add Coconut Milk, Cream of Coconut and Vanilla.
2. Blend to desired consistency and pour into a prepared ice cream maker and churn to the instructions. If you desire a more chunky ice cream, add more fruit or nuts to the ice cream about 1-2 minutes before it is finished.
3. Remove the ice cream from the machine putting it into a freezer safe, air tight container and freeze for 3+ hours to firm up (but it's pretty good soft).
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