Coconut almond ice cream is a mix of two flavours in a perfect dessert. You can use cow milk or go completely vegan with this recipe. Both versions are delicious.
Ingredients:
1 cup kefir cheese (It’s even better if you use coconut kefir cheese)
3 cups almond milk
1 ½ cups coconut milk full fat
1 tsp rum vanilla extract
¼ cup stevia
1 cup shredded coconut
Instructions:
Coconut almond ice cream preparation
This is a great way to enjoy kefir with coconut or almond milk. Remember, you can make kefir in any kind of milk.
Place kefir cheese, almond and coconut milk, vanilla, and sweetener into a blender and blend for 15 to 20 seconds. Add to ice cream freezer and freeze according to manufacturer’s instructions.
Toasted Coconut
Preheat oven to 200 °C (400 °F) and place shredded coconut on a baking sheet. Place baking sheet in oven and bake for 5 to 7 minutes or until coconut is toasted brown. Sprinkle ice cream with toasted coconut.
You can make coconut kefir using milk kefir grains and coconut milk. Ferment for 24 hours or more and strain. Kefir should become thick enough so you can easily strain it through the mesh and get the perfect consistency of coconut kefir cheese.
