One of the best things about having a Thermomix is the absolute ease at making ice cream. From using an ice cream maker and all the mucking around that involved, to just throwing everything in and hey presto beautiful ice cream!!
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Caramel Coconut Ice Cream |
After being sugar free for several months I was craving ice cream and was in a bit of a dilemma. Commercial choices are so high in sugar, additives and trying to make it dairy free and soy free is a near impossible task. Suddenly I realised that I could tolerate a little coconut sugar and so the caramel ice cream was invented. It is a family favourite now and I am sure as we go into Summer that the demand for it will increase!
For best results I use Spiral coconut cream as it is organic and always a beautiful white in colour ... I shake the can well before opening and then tip into the ice cube moulds. Using coconut sugar instead of normal cane sugar makes it a lower GI dessert as coconut sugar has a GI of only 35, it also contains lots of minerals. It does however still contain fructose, so this ice cream is still a treat food and not an everyday food.
Caramel Coconut Ice Cream
Ingredients
70g coconut sugar
350g coconut cream frozen in ice cubes
350g water ice cubes
1 egg white (optional - makes a smoother ice cream)
Method
- Mill coconut sugar 10 sec/speed 9
- Add coconut cream ice cubes and egg white (if using) blend 20 sec/speed 10 until slushie forms
- Add 300g water ice cubes and blend 1 min/ speed 10 and use spatula to keep in moving until a vortex forms in the bowl. If it is too soft add more water ice blocks and re process.
Serving suggestions
Serve straight from the bowl.
Store excess in the freezer and take out 10-15 mins before serving to allow it to resoften.
We love it with apple crumble.
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