I know that based on the Chinese lunar calendar summer is over, but hey not where I come from! So let's keep making Gelato!!! :D:D:D:D:D
Here is a new recipe that uses coconut milk and cream (so perfect for those of you out there intolerant to dairy). To give it an extra kick I have added some dulce de leche that my colleague brought me from Brazil!
This ice cream will make your skirt fly up! Give this a try!
Ingredients (makes 500 gr of ice cream):
- 1 can of full fat coconut milk (400 gr, 14 oz)
- 2/3 cup coconut cream
- 1/3 cup of maple syrup or Agave
- 2 tsp. vanilla bean paste
- 1 tbsp. tapioca flour or cornstarch (for extra thicken)
- 1/2 tsp salt
- 1/2 cup dulce de leche
Grab a can of good quality, whole fat coconut milk and some coconut cream
place the milk and cream in a blender, add the vanilla bean paste, salt, agave syrup and cornstarch and process until smooth
Pour mixture into ice cream maker and process until creamy!
Now add 1/2 cup of dulce the leche
and keep processing for 10-15 more minutes
Move the ice cream into a freezer-safe container and freeze for about 2 hours
Serve it with a sprinkle of cinnamon sugar!
I LOVE IT!
- LittleDani