Ice Cream Cups

 
Ice Cream Cups // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Ice Cream Cups // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Coconut Ice Cream

Vegan, Dairy Free, Refined Sugar Free, Gluten Free

Serves 4-6
Prep time: 10 minutes, plus 15 minutes freezing time

Ingredients

2 x 400g tin coconut cream
1 tbs maple syrup
1 tsp vanilla extract
½ cup rice malt syrup
pinch salt
4 passionfruits, pulp only
1 punnet strawberries, roughly chopped
½ mango, diced

For the raspberry variation
+ 2 tbs freeze dried raspberry powder

For the charcoal variation
+ 2 tsp activated charcoal

Method

  1. Combine all base ingredients in a bowl and gently whisk until combined. Fold through fruit and add in desired flavor variation if desired.
  2. Pour ice cream mixture into an ice cream maker and allow to freeze for 15 minutes.*
  3. Store in the freezer in a freezer safe container until ready to serve. Scoop into individual vessels or ice cream cones before serving.

*If you do not have an ice cream maker, simply pour mixture into a container and freeze for 3-4 hours, stirring or whisking the mixture every 30 minutes.

 
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