This dairy-free, vegan-friendly coconut ice cream recipe is ridiculously simple and uses just three ingredients. The perfect cold dessert to eat on its own, topped with fresh berry coulis or to accompany a fruit crumble.

INGREDIENTS

• 2x 400ml cans coconut cream
• 1/2 cup of brown or raw sugar
• 2 tsp vanilla extract or vanilla paste

METHOD

If you’re planning to use an ice cream maker, don’t forget to put the bowl in the freezer as soon as you decide to make this as it should be in there for around 24 hours before churning!

Place all ingredients into a saucepan and cook over medium heat, stirring gently until sugar is melted. Pour mixture into a heatproof bowl and allow to cool, then cover and place in refrigerator to chill for around 6-8 hours or preferably overnight.

Once mixture has been chilled, follow your ice cream machine’s instructions, churning the mixture for around 30-40 minutes until it has almost doubled in size.

Once it has reached a decent thick and creamy consistency, use a spatula to scrape mixture into a freezer-proof container, cover and store in your freezer. It can be handy to reuse an old 2 litre ice cream container – this recipe should fill around 3/4 of the tub when whipped up properly.

Serve with berry coulis, desiccated coconut, a warm fruit crumble or your favourite fresh fruits.

What if I don't have an ice cream machine?

You don't have to miss out! Place the mixture in a freezer-proof container after it has been chilled, then remove the container every hour or so and use a whisk or beaters to whip it. Then replace back in the freezer. Repeat process until it becomes the consistency of ice cream.

Image / NZ Real Health