Coconut Kulfi Ice Cream Recipe
Serves
4
Preparation time
15 minutes, plus 4 hours freezing
Ingredients
- 800ml/28fl oz/scant 3 ½ cups coconut cream
- 4 tbsp coconut oil, melted
- 180g/6 ¼ oz/1 cup coconut sugar or brown sugar
- 80g/2¾ oz/½ cup pistachio nuts, plus extra chopped pistachio nuts to serve
- 1 tsp ground cardamom
Method
1. Put all the ingredients into a blender or food processor and blend until smooth. Pour into a shallow freezerproof container and freeze for 3–4 hours or until almost solid.
2. Return to the blender and blend until smooth. (Alternatively, pour into an ice-cream maker and follow the manufacturer’s instructions.) Serve topped with nuts.
Extracted from The Vegan Cookbook by Adele McConnell © Adele McConnell. Published by Nourish Books, London (paperback £9.99). Commissioned photography by Keiko Oikawa.
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