A vegan coconut ice cream that can be a perfect base to customize with vanilla, spices, espresso or liqueur (for example limoncello) or even drops of chocolate, natural flavors, dried blueberries or flaked almonds or pieces of fresh fruit.

Either way you want to try it, this vegan coconut ice cream is quick and easy .

The recipe is instant (once made it must be enjoyed immediately) but with these simple rules it is like having it always in the freezer at hand. And now I’ll explain why!

For this vegan coconut ice cream the key thing is preparation . Very fast and easy, it allows us to enjoy ice cream whenever we want.

VEGAN COCONUT ICE CREAM

Ingrediants:

• 350 ml of coconut milk with at least 60% coconut (Tibiona, Aroy-D, Rapunzel brands): it is the original and creamy coconut milk not to be confused with the coconut drink to drink as plant milk. The calories are always 190/240 depending on the brands.
• 125 grams of rice milk, soy milk, or skim milk for the vegetarian option
• Truvia, 5 heaped tablespoons (or sweetener of your choice, also liquid): alternatively 100 grams of malt or agave syrup for the vegan option.
• a pinch of salt
• vanilla flavor of your choice.The process for this vegan coconut ice cream is simple.
  You will need the ice molds, the typical ones of the trays.
  Mix all the ingredients and pour the mixture into the ice molds. Let them freeze for 4-5 hours.
  When you want a portion of the ice cream, defrost the mixture cubes and put them in a food processor. Reduce them to cream (here you can customize with your additions) and consume immediately or pour the cream into a cup and keep it for half an hour in the freezer. Then serve it.

  Calories for the vanilla base: about 180 per 100 grams of ice cream. To these calories you must add those of customizations.