Vegan Coconut Ice Cream
with Digestive Boost
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!
Buy ingredients online at your selected retailer
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.