And it actually tastes like ice cream!
The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!
Makes 1 litre
2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired
If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.
If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.
Freeze as per ice cream maker instructions.
Green Tea Almond
Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)
Chocolate Almond Butter
Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean
♥ Amy
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