A fabulous and easy recipe created by my Mum. Get the hang of this and you will have a fantastic ice cream base to add all kind of flavours or toppings to.
Vanilla Ice Cream
Dairy, Lactose & Gluten Free
18fl oz coconut milk
1/2 cup sugar (could be equivalent in Agave syrup)
1 teaspoon vanilla essence
Tip of the teaspoon of xanthum gum
Blend the sugar in to the coconut milk (I used brown sugar giving a caramel colour). Add the vanilla essence and continue whisking until smooth.
Place in fast freeze section of the freezer and remove every 20 – 30 minutes to whisk. Continue about 5 or 6 more times until the mixture is beginning to harden and there are no ice crystals.
To serve, remove from the freezer about 10 minutes before serving and store in fridge to soften slightly.
Eat and enjoy!