Coconut Guava Ice cream
Coconut Guavan Ice cream requires about 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.77 per serving. One portion of this dish contains around 12g of protein, 38g of fat, and a total of 536 calories. Summer will be even more special with this recipe. 19 people found this recipe to be delicious and satisfying. If you have blueberries, coconut milk, condensed milk, and a few other ingredients on hand, you can make it. It is brought to you by Afrolems. With a spoonacular score of 70%, this dish is solid. Try Scooped: Cream Cheese and Guava Swirl Ice Cream, Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, and Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C for similar recipes.
Ingredients
You need the ingredients below to cook it
blueberries
Blueberries
1 handful
coconut milk
Organic Coconut milk (You can also make this from scratch)
1 can
condensed milk
Condensed milk
229.5 milliliters
guava
large guava
0.5 item
peanuts
crushed peanuts (for garnishing)
73 grams
Instructions
Let's follow the instructions for cooking it
Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water. Place the frozen coconut milk part in the blender. Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.