This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results. This recipe is a fantastic allergy-friendly alternative to conventional ice creams.
If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit.
The first ingredient you list is "coconut cream". First I would need the recipe for that, then I just freeze the cream to get icecream. Can you tell me how to make the cream out of shredded coconut? Thanks - 17 Dec 2014