It’s no surprise that I love ice-cream, and with the weather starting to heat up I want to eat it for breakfast, lunch and dinner. This time I was looking for something really creamy as I find if I make a fruit base, icicles form on the top in the freezer. This recipe does not do that if you use full-fat Coconut Cream. If you use “light”¬†cream, then the cream and the water will separate, and you will have an icy layer on the top. Not fun

If you are using an ice-cream maker for this recipe, make sure you freeze it for 24 hours before creating your ice-cream.

2 Cans Full Fat Coconut Cream
1 Tablespoon Rice Malt Syrup
Handful strawberries (as many as you like)
1 Tablespoon Acai Powder, or Frozen Acai
1 Tablespoon Corn or Potato Starch (or half tablespoon of Agar)
2 Teaspoons Vanilla Pod, scraped (or natural vanilla extract)

On a low heat, combine your coconut cream, rice malt syrup, starch and vanilla. Once it has started to bubble, stir the mixture every 30 seconds or so until it has thickened, and can completely coat the back of your spoon. Turn off the heat.

Pour the mixture into your ice-cream maker, and turn for 10-20 mins until thickened and resembles ice-cream. If you are just freezing, obviously skip this step.

Whilst churning, combine strawberries in a bowl with one teaspoon of boiling water and mash until the strawberries have broken down and become a thick liquid.

In another bowl, combine Acai powder with 3 teaspoons boiling water and mix until dissolved. If the Acai won’t completely dissolve, let it sit for a few minutes until the flavour has been released from the powder and then strain so the mixture is not ‘grainy’.

Spoon half of your ice-cream into a container. Using about half of the strawberry and half of the Acai mixture, spoon small amounts in random places across the top of the ice-cream. The with a spoon, or toothpick carefully swirl the mixture, to lightly fold the fruit flavouring throughout the coconut base. Then add the other half of your coconut ice-cream base and do the same thing. It should resemble somewhat like this:

Make sure you place a sheet of baking paper on the top of the ice-cream, before freezing, to top icicles forming.

Freeze for at least 5 hours before consuming!


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