Ingredients

Are you seeking a refreshing and light dessert to enjoy on a hot summer day? This homemade vegan coconut ice cream is the perfect guilt-free treat, rich in strawberry flavor and boasting a creamy texture.

• 400 g coconut milk (solid part) 2 cans

• 70 g sugar

• 60 g of syrup (coconut, agave, maple)

• 50 g coconut flakes

• 3 tbsp. strawberry powder

• Chocolate for sprinkling

• Freeze-dried fruits and berries for decoration

Instructions:

1. Leave the cans with coconut milk in the refrigerator overnight or put in the freezer for 1 hour.
2. Place the coconut milk solid part in a small saucepan, add sugar and pour syrup.
3. Heat over medium heat, stirring until the sugar dissolves. It is important not to boil!
4. Beat the mass with a hand blender (this step should not be skipped, as it is very important for the texture of the ice cream).
5. Add the powder and beat again.
6. Add the coconut flakes, mix.
7. Pour the mixture into molds and freeze for 3-4 hours.
8. Melt the chocolate in a double boiler. Pour into a tall, narrow glass.
9. Dip the ice cream in the chocolate, drain and sprinkle with berries.