Coconut ice cream Healthy recipe

Enough for: 2-4 persons

takes: 10 minutes + 6 hours freezing


  • 1 can coconut cream, unsweetened (400mL)
  • 1 ripe pear or banana
  • 1 teaspoon vanilla extract (optional)
  • stevia, maple syrup, palmsugar or erythritol (optional).13148416_10154131964224844_965050342_o

How to prepare

  1. Place coconut cream in an ice tray. Place in the freezer until frozen, about 6 hours.
  2. Chop pear or banana (peeling banana first) into chunks and place in another ziplock bag. Freeze.
  3. About 15 minutes before you’re ready to serve the sorbet, remove the coconut cream and fruit from the freezer.
  4. Remove coconut from the tray and place in a food processor along with the frozen fruit.
  5. Whizz with the vanilla (if using) until you have a soft-serve sorbet consistency. This will take a while so be patient. If it’s not coming together add a few tablespoons water to hasten the process.
  6. Taste and add your preferred sweetener (if needed). When you’re happy, serve asap or place in a container and return to the freezer for up to an hour. Longer than this and your sorbet will start to turn icy but will still be edible.

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