Today’s #WellnessWednesday recipe from Liviya Nutrition and Fitness is a creamy vegan coconut ice cream which is naturally lactose free. We used only a teensy bit of sugar, but you are welcome to substitute it with Stevia for a sugar free version. Creamy Coconut Ice Cream (serves 6) Cost of ingredients in October 2020: Approximately R8 per person Note: this ice-cream takes approximately 24 hours to set Ingredients
2 x 400g tins of coconut cream
Zest of 1 large lemon
1 tbsp lemon juice
1 tbsp sugar or Stevia
Method
Heat the coconut cream and sugar in a pot on the stove on a low heat for 10 minutes. Stir with a spoon or hand whisk until smooth.
Allow to cool and then pour the mixture into a shallow freezer-proof container. Put in the fridge to chill. Add the lemon zest and lemon juice, stir and place in the freezer for 3 hours.
Scoop the ice-cream out of the container and blitz in a food processor until smooth. Pour it back into the container and freeze for another 3 hours. Repeat this process again, then freeze the ice-cream mixture in a 1 litre container or individual moulds overnight.
To serve: Remove the ice-cream from the freezer about 20 minutes before serving, scoop out the ice cream or unmould it and garnish with lemon zest and mint leaves.
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