Filled with only real stuff, you can rest assure there will be no clogging of arteries (or colons!) if you enjoy this every now and then instead of store-bought versions which typically house excess sugars, rancid oils, animal products, gums, and other preservatives that may pose a threat to an already compromised digestive system. I added miso paste into the mix because it’s a wonderfully healthy salty addition, supportive of intestinal health. Enjoy this as a soft serve or a thick n’ creamy ice cream – whichever your favorite consistency, enjoy it and good health!
(use organic ingredients where possible)
- 2 x 400ml cans coconut cream
- 2 tbsp arrowroot powder
- 3 tsp ginger powder
- Sea salt
- ¾ cup coconut sugar
- 1 tbsp miso paste (soy, rice, or chickpea miso)
- Chill one can of coconut cream in the fridge, at least 1 hour.
- Open and pierce through the hardened cream to pour ¼ of its watery contents into a small bowl.
- Add arrowroot powder and mix vigorously to combine well. Set aside.
- Add remaining coconut cream, along with the entire contents of the 2nd can of coconut cream into a medium saucepan.
- Melt over low heat. Add ginger, sugar, and miso paste. Whisk to combine over medium-high heat.
- Bring to a simmer before reducing heat to low.
- Whisk in the arrowroot mixture and continue to whisk until you see/feel the mixture begin to thicken a little.
- Remove from heat and pour into a large glass bowl. Let cool for 15-20 minutes before covering and transferring to the fridge to chill for at least 3 hours.
- Once the mix is completely cool, pour into an ice-cream churner and follow instructions.
- Remove from the freezer and leave at least 5 minutes to loosen before serving.
- Without an ice cream maker, you will need to do the churning yourself in stepped periods.
- Begin by re-whisking the cooled mixture before pouring it into an airtight container.
- Place in the freezer for 30 minutes. Remove and either process the mixture in a food processor, or give it a good mix – this is your first churn.
- Cover and place in the freezer.
- Repeat this step two more times to ‘churn’ your ice cream for a total of 3 times before leaving for at least 1 hour in the freezer to harden before serving.