Ingredients

The following ingredients have 4 Servings
  • 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
  • 14 ounces Canned Coconut Cream ((400ml) Unsweetened)
  • 1/2 cup White Granulated Sugar ((100g))
  • 1/4 cup Golden Syrup ((60ml) or Maple Syrup)
  • 1/2 teaspoon Vanilla Powder
  • 2 teaspoons Vanilla Extract

Instruction

  • The day before, place the freezer bowl of your ice cream maker into the freezer to freeze properly.
  • Next, place all the ingredients (except for the vanilla) into a pot and bring to a simmer - stirring all the while.
  • As soon as it reaches a simmer, remove from heat, add the vanilla extract and vanilla powder and using an immersion (handheld) blender, blend for 30 seconds. You can also transfer to a blender jug and blend it in that - just ensure the lid is on very firmly.
  • Pour the mixture into a container, cover and chill in the refrigerator overnight.
  • The next day, pour the chilled mixture into your ice cream maker and churn as per the ice cream makers instructions until it reaches a soft serve consistency. This can take anywhere from 25-40 minutes depending on your ice cream maker.
  • When it reaches soft serve consistency, move it to a loaf pan or other freezer safe container, smooth down, cover and place into the freezer to set.
  • Scoop with a hot scoop (dipped in hot water) to allow for easier serving. Serve topped with crushed Golden Oreo cookies (optional).