BLUE BUTTERFLY COCONUT ICE CREAM

INGREDIENTS

• 2 x 400ml cans of regular coconut cream
• 100 g of sugar substitute/sugar free alternative
• 25g of blue butterfly powder
• 50g of shredded coconut

METHOD

1. Add the coconut cream and sugar substitute to a bowl and whisk for 1-2 minutes to fully dissolve the sugar, until completely creamy and smooth.
2. Add the blue butterfly powder and whisk again until almost completely dissolved.
3. Add half of the shredded coconut and whisk again until almost completely dissolved.
4. Add mixture directly to Cuisinart Gelato and Ice Cream Maker and easily set it for 60 minutes.
5. Add the other half of the coconut shreds after the 60 minutes are up by lifting up the front lid and restart the machine for an extra 5 minutes.
6. Either serve immediately or scoop the ice cream to a large freezer-safe container to enjoy later!

TIPS

• You can use light coconut cream but it won’t be as creamy and night need some more time in the ice cream maker  to freeze!
• You don’t need to completely dissolve the blue butterfly powder or the shredded coconut, as leaving some undissolved small pieces will make an interesting variant colour look
• Use a spoon to smooth the top prior to storing the ice cream and when having it allow the ice-cream to sit for 5 minutes at room temperature before serving