Saucy Calum’s Spoon-licking Coconut Ice Cream
I like to figure out how to do fun things with my kids within the limitations of my disabilities. I was tasked with making ice cream. Traditionally this is a long process and I don’t have time nor energy for that. Calum, “The Official Taste Tester”, was tasked to pick the ingredients for the ice cream. Enjoy his lovely blend of flavors that are sure to put a smile on your face!
Yield: 5 ½ - 6 cups
17 ounces heavy whipping coconut cream
1 (14 ounce) can of sweetened condensed coconut milk
2 ½ ounces coconut oil
1 teaspoon vanilla extract
1 teaspoon liquid sunflower lecithin
½ cup blueberries (frozen or fresh)
2 tablespoons shredded unsweetened coconut
1 tablespoon lemon zest
Put a scoop in your smoothie!
For a quicker method,
Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream.
In a sauce pan on med-low heat, add the coconut oil and melt it.
Using an immersion blender, add sweetened condensed coconut milk slowly while mixing; add lecithin and vanilla extract. Mix thoroughly.
Remove from the stove.
Transfer mixture to a bowl. Add the heavy coconut cream, blueberries, lemon zest, banana and shredded coconut. Blend together to distribute evenly.
Freeze 6 hours-overnight.
To serve, pull from freezer and let it sit out for 5-10 minutes before scooping.