Coconut Ice Cream made with no table sugar!
Dairy Free ~ Egg Free
(Makes approx 500g)
2 Sheets of Gelatine
100g Sweet Freedom Natural Sweetener
400ml Coconut Milk
2 Tsp Vanilla Extract
Cut the gelatine into small pieces and soak in cold water for 10 minutes.
Mix together the arrowroot and Sweet Freedom in a saucepan and then gradually whisk in the coconut milk. Cook over a moderate heat, whisking continuously, until the mixture thickens and just starts to boil. Take the pan off the heat, drain the gelatine and whisk into the coconut mixture along with the vanilla extract. Pour into a jug and leave to cool before placing in the fridge to chill.
When the coconut ‘custard’ is cold take it out of the fridge and give it a quick whisk then pour it into an ice cream maker and churn until it is thick and creamy.
Freeze the ice cream until required – don’t forget to transfer it to the fridge a little while before serving to allow it to soften slightly.
SWEET FREEDOM INFORMATION:
RSP £2.99 from Waitrose and Tesco (free from section), Ocado, Holland and Barrett and health food stores nationally.
For more healthier sweet treat recipes visit www.sweetfreedom.co.uk