AuthorMarika RosebergDifficultyBeginner 1 can coconut milk (chilled for 10mins)
2 tbsp coconut cream
1 cup coconut meat
½ tsp peppermint oil
½ tsp vanilla bean paste
1 tsp agave nectar
spirulina for colour
2 tbsp dark chocolate or cocoa nibs
1
Tip coconut cream, milk & meat into the blender. Add peppermint oil, vanilla and agave nectar.
2
Blend until smooth, then pour into an ice cube tray and freeze for at least 4 Hours or overnight.
3
Tip the frozen nice cream into the blender and blend until nice-creamy. Add shredded chocolate or cocoa nibs and enjoy.
Ingredients
1 can coconut milk (chilled for 10mins)
2 tbsp coconut cream
1 cup coconut meat
½ tsp peppermint oil
½ tsp vanilla bean paste
1 tsp agave nectar
spirulina for colour
2 tbsp dark chocolate or cocoa nibs
Directions
1
Tip coconut cream, milk & meat into the blender. Add peppermint oil, vanilla and agave nectar.
2
Blend until smooth, then pour into an ice cube tray and freeze for at least 4 Hours or overnight.
3
Tip the frozen nice cream into the blender and blend until nice-creamy. Add shredded chocolate or cocoa nibs and enjoy.
