Vegan Coconut Ice Cream

with Digestive Boost

6-8
Four Hours Thirty Minutes

July is National Ice Cream month so check out this delicious Vegan Coconut Ice Cream with Digestive Boost. The coconut sugar gives it a gorgeous colour and caramel taste. The perfect summer recipe!

Ingredients

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  • 800ml coconut milk
  • 175g coconut sugar
  • 1 tsp salt
  • 2 tbsp cornflour
  • 1 tsp Bioglan Superfoods Digestive Boost

Method

1. Pour the coconut milk into a pan, leaving behind 2 tbsps for later.
2. Add the coconut sugar and salt to the pan and warm on a low heat for ten minutes until the sugar has melted.
3. Mix 2 tbsps of cornflour to the coconut milk you kept aside and then pour this into the saucepan and whisk in well and heat fro another 5 minutes until the mixture thickens.
4. Take off the heat, strain and pour into a bowl to completely cool down.
5. Once it has cooled, stir in 1 tsp of Bioglan Superfoods Digestive Boost.
6. Pour into a container or tin and place in the freezer for a minimum of four hours.
7. Enjoy!