Coconut guava ice cream

Name: Coconut guava ice cream
Total time: 45 min
Yield: 4 servings
Ingredients: 1 handful blueberries; 1 can unsweetened coconut milk; 229.5 ml sweetened condensed milk; 0.5 guava; 73 g peanuts

Creamy, tropical Coconut Guava Ice Cream is a gluten-free and lacto-ovo vegetarian dessert bursting with flavors of coconut and guava. Best enjoyed during the summer, this recipe is a delightful treat that combines the sweetness of condensed milk with the exotic notes of guava. Packed with vitamins and minerals from the coconut milk and guava, this ice cream recipe is a refreshing and indulgent dessert option.

Ingredients

blueberries

1 handful

unsweetened coconut milk

1 can

sweetened condensed milk

229.5 ml

guava

0.5

peanuts

73 g

Method

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.

Nutrition:

536 kcal

Carbs

43 g

Fat

38 g

Protein

12 g

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