VeganDairy-freeGluten-freeVegetarian Ice Cream
Pear and Coconut Ice Cream
A vegan pear and coconut ice cream.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | medium ripe bartlett pears, stems and seeds removed | |
| 400 ml | 13½ oz | full-fat unsweetened coconut milk | |
| 100 g | ½ cup | granulated sugar |
Ingredients
Method
- Put all the ingredients in a medium saucepan over a medium heat and stir. Bring to the boil, then turn the heat down and simmer for about 10 minutes, until the pears are tender and the liquid has reduced by half.
- Take off the heat and leave to cool. Once cool, blend on high for about 60 seconds, until smooth.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away with your favourite toppings.
Nutrition per serving estimated
- Calories
- 368 kcal
- Fat
- 21 g
- of which saturates
- 18 g
- Carbohydrate
- 47 g
- of which sugars
- 37 g
- Fibre
- 4 g
- Protein
- 2.5 g
- Sodium
- 15 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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