Actual prep time of this dessert is about 30-45 mins. The freezing will take 2-3 hours. The preparation of this recipe is easy, if you have extracted your coconut milk in advance. Many times, home made ice creams leave a granular texture and are not as smooth. The trick is to churn them in mixie once again after it has frozen. And freeze once more. Also, you will need to consume it quickly. The longer you keep in fridge the more icy it will become.
Wellcure tip: Break this recipe over 2 days
Day1: extract coconut milk and set in fridge (it lasts for good 2-3 days)
Day 2: extract almond milk and make the icecream
Coconut milk: 1 cup
Almond milk: 1 cup
Vanilla Pod: ½ or 2 -3 tsp vanilla essence
Honey: 2-3 tsp or per taste
Cacao powder: 2 tsp (optional)
Extract coconut milk at home. Read here to know more
For almond milk, soak about 20-30 almonds overnight.
Wash the soaked almonds well, remove skin and churn in a mixie with 1 cup water
You can churn well to ensure there are no granules of almond left. Alternately, run this milk through a sieve
Mix the coconut milk, almond milk, vanilla, honey and cacao powder all together.
Freeze it and the icecream is done!
Enjoy the creamy delicious icecream with family!
Food group: Nuts
Best time to eat: After meals. Can be combined with other food groups except fruits.
Great way to up natural oils and fats for kids.
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