Recipe – Paleo Tigernut Coconut Ice-cream
Summer has arrived in Melbourne and it’s 34 degrees at 8pm. It’s also Monday. What other reason do you need to enjoy this amazing gluten free, dairy free, paleo ice-cream…..none!
1 ½ cups full-fat coconut milk
2 tablespoons maple syrup
6 drops stevia
1/4 teaspoon salt
2 tablespoons tigernut flour
Pinch vanilla powder
Shake the coconut milk and set aside 1/2 cup coconut milk.
Pour the remaining coconut milk into a saucepan over medium-low heat, then add the sweeteners and salt to the coconut milk and heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk.
Meanwhile, whisk the Tigernut Flour into the reserved 1/2 cup coconut milk until totally dissolved. Pour the Tigernut mixture into the warm coconut milk while whisking gently.
Increase the heat to medium and continue cooking, stirring occasionally, for 6 to 8 minutes or until it has thickened enough to coat the back of a spoon. Do not allow mixture to come to a boil.
Remove from heat and stir in the vanilla, then pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge. Cover the container and refrigerate for at least 4 hours.
Churn in an ice cream maker or allow to soften and mix in a blender.
Scrape the ice cream into a freezer-safe container and press a piece of parchment paper against the surface of the ice cream to prevent ice crystals from forming. Transfer the container of ice cream to the freezer and freeze for at least 4 hours to harden the ice cream.
To serve, allow coconut ice cream to soften on the bench slightly before scooping and serve with your favourite Paleo sweets.