Photo: Ian Dooley
Thai Vegan Coconut Ice Cream Recipe
7 ingredients
1 pint or serves 4-6
openrecipes
This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the...
Estimated Nutrition (whole recipe, rough)
342
Calories
3g
Protein
30g
Fat
16g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Walnut | 1 walnut half (4g) | 26 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ½ cups – about 2 standard 14 ounce/400ml cans of unsweetened coconut cream
- 3/4 cup raw agave nectar
- 1/4 tsp Celtic sea salt
- 2 ½ Tbsp arrowroot starch
- 1 cup organic shredded coconut
- 1 tsp organic alcohol free coconut flavor or 1 tsp natural alcohol free vanilla extract
- organic soaked and dehydrated nuts for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes