Add in the remaining coconut cream and coconut oil, and blend with a hand blender for two minutes to fully homogenize. Step 5: Transfer the base into the prepared ice bath to cool.

Coconut ice cream with coconut flake and cornbread pieces with a hint of lime and jalapeno. INGREDIENTS. Base (Milk, Cream, Sugar, Non-Fat milk, Whey, guar gum, mono and diglycerides, xanthan gum, ...

In a small saucepan, combine the coconut milk, coconut sugar, salt and turmeric. Bring to a boil, stirring to dissolve the sugar. Cook until slightly thickened, about 10 minutes.