Tuesday 23 July
Oct 3, 2018 @ 9:35

Kimberly King shares vegan ice cream recipe

 

Going vegan doesn’t mean you have to give up ice cream. The wife of Atticus King is here to the rescue.

Kimberly Epil King may be new to the #plantbased diet movement, but she’s already the girl to follow for #foodie ideas.

“Coconut sorbet ?
3-Ingredient Coconut Ice Cream

2 (13-oz.) of coconut milk (freshly squeezed/juiced)
6-8 pcs pitted dates (coconut sugar is an alternative or raw ? you can add more depending on how sweet you like it)
2 teaspoons vanilla extract

Makes about 1 quart

To freeze without an ice cream maker

No ice cream maker? No sweat.

You can make this without an ice cream maker, though it won?t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it?ll be denser and a little coarser, because you won?t be able to get as much air into it by hand. That said, here?s what to do:

1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

Enjoy! ? #rawcoconuticecream #backtonature,” said @kimberlyepilking.

View this post on Instagram

Coconut sorbet ? 3-Ingredient Coconut Ice Cream 2 (13-oz.) of coconut milk (freshly squeezed/juiced) 6-8 pcs pitted dates (coconut sugar is an alternative or raw ? you can add more depending on how sweet you like it) 2 teaspoons vanilla extract Makes about 1 quart To freeze without an ice cream maker No ice cream maker? No sweat. You can make this without an ice cream maker, though it won?t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it?ll be denser and a little coarser, because you won?t be able to get as much air into it by hand. That said, here?s what to do: 1. Make the coconut ice cream mixture. 2. Pour it into a large, freezer-safe bowl. 3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer. 4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through. Enjoy! ? #rawcoconuticecream #backtonature?

A post shared by ???????? ???? (@kimberlyepilking) on

That looks yummy, Kim!

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