Coconut and Alexander Seed Ice Cream

This is a divine, non-cream ice cream. Not vegan? You'll love this anyway! At the risk of repeating the whole theme of bitter-sweet, but hey, why change something that works so well.

Vegan, delicious and personally, I must put it back in the freezer to stop myself eating it all. This is one of the 6 (half a dozen) Alexander Seed recipes on my Alexanders blog.

Alexander and Coconut Ice Cream recipe

Serves 4-6

Ingredients

• 200 g coconut cream
• 1 tbsp Alexander seeds, roughly ground
• 450 ml boiling water
• 100g unrefined sugar
• ½ vanilla bean pod, seeds scraped out and used (save pod for another recipe)

Break the coconut cream into pieces, add the Alexander seeds and cover with 450 millilitres of boiling water and stir until all the coconut cream has dissolved. Pour through a fine sieve into a large bowl and mix in the sugar, vanilla pod seeds. Place the mix in the fridge to cool. Place in an ice cream maker and follow the manufacturers instructions, or place in a 1-litre container and freeze for 2 hours, before mashing and breaking up, then a further 2 hours. The ice cream should be frozen within 6-8 hours.

*For the coconut milk, you can use tinned milk or make your own from creamed coconut. I prefer to use creamed coconut as I find it has less preservatives added.

Related posts:

6 (half a dozen) Alexander Seed recipes Alexander Seed and Orange Shortbreads Alexander Seeded Chocolate Truffles Winter Creamy Alexander Soup (vegan)