Dairy based ice-creams are great but in an effort to reduce my dairy intake in order to improve PCOS symptoms I needed an alternative. Store bought non-dairy ice-creams have so many artificial ingredients and never taste as good as the real deal.
This led me to trying to make my own, so I came up with this coconut based version and it is super creamy, not too coconut-y and absolutely delicious!
Let’s get mixing…
Whisk the coconut milk, sugar and vanilla extract together until the sugar melts. Pour into silicone muffin molds and freeze for 3 hours.
Remove from molds into a blender, add in the plant based milk and blend until smooth. Scoop into a freezer friendly container and freeze until you’re ready to use.
Affogato
Start by brewing your coffee, I use a French press but you can make it the way you prefer.
Scoop 2 spoons of ice-cream into a heat proof glass. Gently pour the coffee over the ice-cream and enjoy!
Ingredients
- Ice-cream
1 can full fat coconut milk
½ cup sugar, less if you do not want it too sweet
½ tsp vanilla extract
½ cup plant based milk
- Affogato
4 scoops of ice-cream
500 ml of good quality coffee
Directions
- Ice-cream
- Whisk the coconut milk, sugar and vanilla extract together until the sugar melts. Pour into silicone muffin molds and freeze for 3 hours
- Remove from molds into a blender, add in the plant based milk and blend until smooth
- Scoop into a freezer friendly container and freeze until you’re ready to use.
- Affogato
- Start by brewing your coffee, I use a French press but you can make it the way you prefer.
- Scoop 2 spoons of ice-cream into a heat proof glass
- Gently pour the coffee over the ice-cream and enjoy!
Published by