Prepare to transport your taste buds to the Caribbean without leaving your home with this 100% plant-based homemade ice cream. Every spoonful tastes like a holiday!<\/p>\n
– 400 g coconut milk
\n– 150 g coconut cream
\n– 30 g shredded coconut
\n– Zest of 1 lime
\n– A pinch of nutmeg
\n– 1 teaspoon almond extract
\n– 60 g cane sugar
\n– 30 g dehydrated glucose syrup
\n– 3 g ice cream stabilizer<\/p>\n
3 hours 5 minutes<\/p>\n
1 hour<\/p>\n
5 minutes<\/p>\n
In a saucepan, combine 400 g of coconut milk and 150 g of coconut cream. Heat the mixture to 45 degrees Celsius using a thermometer. Stir in 60 g of cane sugar, 3 g of stabilizer, and 30 g of glucose syrup. Add the lime zest, nutmeg, almond extract, and shredded coconut to the mixture.<\/p>\n
Pour the concoction into a pitcher and chill in the refrigerator for 2 hours.<\/p>\n
Pour the chilled mixture into an ice cream maker and run it for 40 minutes.<\/p>\n
Transfer the ice cream to a storage container and freeze it until ready to serve. Enjoy a scoop of this tropical delight whenever you wish to feel like you’re on a vacation!<\/p>\n\n\n