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Thai Vegan Coconut Ice Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.156
Energy (kCal)3055.2
Carbohydrates (g)68.044
Total fats (g)318.104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir the arrowroot into 1/2 cup of cold coconut milk. | 2. Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute. | 3. Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes. | 4. Stir in the coconut essence and shredded coconut and allow to cool. | 5. Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold. | 6. Process in an ice cream maker according to the manufacturer’s instructions. | 7. Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM! | 8. If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut cream 3 1/2 cups unsweetened 2772.0 55.86 30.491999999999997 291.312
    agave nectar 3/4 cup raw - - - -
    sea salt 1/4 teaspoon - - - -
    arrowroot starch 2 1/2 1/2 - - - -
    coconut 1 cup shredded 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    coconut flavoring vanilla extract 1 teaspoon - - - -
    soaked dehydrated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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