Vegan coconut ice cream
A source of healthy fats and fiber, this vegan ice cream has a low glycemic index thanks to erythritol, making it an ideal dessert for maintaining stable blood sugar levels. Vanilla adds a rich flavor, while coconut milk enriches the dish with beneficial micronutrients.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
Kitchen: Other
2 kg
Servings: 8 (1 serving ≈ 103 gram)
Digestion time: 2 hour
Recalculate the sweetener. (Erythritol)
Place the mold in the freezer.
Blend the fatty coconut milk (760 g), erythritol (4-5 tbsp), vanilla extract (2 tsp), and sea salt (1/4 tsp) in a blender. Whip the ingredients until smooth and creamy.
Pour the resulting coconut mixture into the pre-chilled mold.
Send the mold to the freezer for at least 3-4 hours, preferably overnight.
Before serving the dessert, let it sit at room temperature for 5 minutes.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Vegan coconut ice cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More vegan dishes:More recipes
More chilled:More recipes
More ice cream:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesHow to Choose Dairy Products: Ingredients, Fat Content, Pasteurization, and Calcium
12min
What Types of Sweeteners Are There: Sugars, Polyols, Glycosides, and Sweet Proteins?
13min
Why sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
How to Brew Coffee at Home: French Press, Cezve, V60, Chemex, AeroPress, Cold Brew, Water, Grind, Temperature, and Extraction
6min
Share: