Coconut Ice Cream
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Coconut cream
- 6 Tbsps Shredded coconut
- 250 milliliters milk
- 200 grams Whipped cream
- 4 Tbsps sugar
- 2 centiliters Coconut liqueur (or non-alcoholic coconut liqueur)
- 1 generous pinch Lime zest
- 1 Lime (juiced)
- also
- 6 Tbsps Shredded coconut
- Lime zest
Preparation steps
1.
In a saucepan, bring the lime juice and zest, coconut cream and the sugar to a boil. Remove from heat and allow to cool, then stir in the coconut liqueur. In a bowl, beat the cream until stiff and fold into the coconut mixture. Place the mixture in an ice cream maker and freeze. (Alternatively, pour the mixture into a shallow metal bowl and set covered for 3-4 hours in the freezer, stirring vigorously with a fork in the first hour.
2.
Place the ice cream n the refrigerator 20 minutes before serving.
3.
To serve, scoop ice cream balls and roll in shredded coconut. Garnish with lime zest.
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