Non-Dairy Light Coconut Ice cream

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In Southern California we had very high temperature above 113F, lately. It was unbearable. Our daily food was water and ice cream. So this is another Ice cream recipe perfect for Dairy intolerant people. I used hazelnut milk, but you can use Almond or soy milk.

The color is a little beige because of the brown sugar I used.

For a very nice white color use regular sugar.

I loved this ice cream it reminded me a trip to French Carribean years ago: full of flavor, creamy, soft and light too!

Enjoy!

 

Coconut Ice Cream

 

1 1/2 cups sweetened flaked coconut

2 cups Organic Hazelnut Milk

1 can coconut Milk

1/4 Cup Organic Brown Sugar

 

In a heavypan heat the halzenut milk, when hot ( not boiling) add the sugar and dissolve.Stir in coconut milk and flaked coconut

Mix well. Pour into the container and store in the fridge for 2 hours.  Then pour the cold mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

 

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  1. Emily

    This sounds so good and healthy too!

  2. Online Ouija Board

    Quite brilliant post, I enjoyed looking through it. It had quite a few terrific details. I am bookmarking this web page.

  3. Leann

    Thanks so much for the great recipe. Mom’s in the bizymoms Temecula community will love them. please take the time time to feature this on their community page, i am sure they too will have some great recipes to share with you

  4. montreal florist

    It’s beautiful. It must be really delicious.