Cool down this summer with some delicious, homemade, sugar and dairy free Icecream. No ice cream maker necessary!
1 can of full fat coconut milk (kept in the fridge overnight)
2 organic egg whites
3tbsp Dr.Coy’s Stevia Erylite
A good handful of fresh or frozen raspberries
1tsp xantan gum (optional but it adds a lovely texture)
Carefully open the can of coconut milk without shaking it. Scoop out all the thick cream that has risen to the top into a bowl, add the stevia and xantan gum and whisk with a hand mixer until fluffy. Separately whisk the egg whites until stiff peaks form. Whizz the raspberries into puree in a blender or nutribullet. Mix the raspberries into the coconut cream, then fold in the egg whites. Pour into a dish and place in the freezer. After 1 hour take out and stir well, then do the same again after another hour. You can repeat again if you like- it just ensures a better texture. It’s ready to eat after 4 hours in the freezer. Top with fresh raspberries and some Dr.Coy’s Raspberry chocolate. Relax and Enjoy!
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