Vegan Coconut Ice Cream

with Digestive Boost

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!


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!