While the last year slowed down many commercial practices, it gave many of us the time to ideate strategies to adapt to the new normal, work on setting up new food businesses and tap into our creative reserves. With the easing of restrictions worldwide, the food industry is picking up pace and now is a good time to unleash all that’s been going on behind the scenes in our kitchens, and finally getting down to winning over new and existing customers. And the ongoing National Ice Cream Month is ideal occasion to make it a sweet new beginning.

  

The instant mood enhancer and solution to midnight cravings, the faithful ice cream has been there for us all along. But we know that indulgence comes with a lingering sense of guilt and at the cost of our wellbeing. This is why we’ve prepared the perfect ice cream recipe that’s sugar-free, lactose-friendly and vegan.

Our recipe uses the goodness of coconut meat and coconut nectar to make healthy ice creams and help pastry chefs and home cooks create a practical dessert.

High in good fats and fibre, low in carbs and sugar – coconut meat is said to aid weight loss and stabilise blood sugar. Coconut nectar, on the other hand, is one of the most sought-after natural sweeteners with a relatively lower glycemic index as compared to its counterparts.

 From the cream to the cone, here’s our answer to all ice cream-makers looking to boost their business and add to their list of ice cream recipes that work:

 

Vegan Chocolate and Vanilla Ice Cream

What you need 

• 1 pound of Coconut Meat
• 2 cups Cashews soaked for 20 minutes
• 2 cups Coconut Water
• 1/4 cup Coconut Nectar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 1/3 cups Cacao

 

Step by step

1. Start by simply opening one packet of hand-scooped Copra Coconut Meat (It is much easier than cracking open a mature coconut, removing the water and scooping out the coconut meat.)
2. Blend the cashews and Copra's coconut meat at high speed, adding a little amount of Copra coconut water to smoothen it.
3. Once you have a creamy mixture, add in the rest of the ingredients except for the cacao. Blend it all again.
4. Pour half of the mixture into a glass bowl.
5. Now, add the cacao to the remaining mixture and blend.
6. Pour the chocolate ice creams into another glass bowl.
7. Cover your chocolate and coconut ice cream bowls and let is set in the freezer.
8. Stir the ice cream once every hour so that it does not freeze into a solid block.
9. Your ice cream will be ready within 6 to 8 hours.

 

 

Vegan Ice Cream Waffle Cones

What you need

• 3/4 cup of blanched Almond Flour
• 1/4 cup Arrowroot Flour
• 1/4 cup Coconut Milk
• 2 tablespoons Coconut Oil
• 1 teaspoon Vanilla extract
• 1 Flax Egg (1 tablespoon of flax meal + 3 tablespoons of water)
• 2 tablespoons of Coconut Nectar

 

Step by step

1. Make your flax egg and let it rest for 10 minutes till it has a jelly-like consistency.
2. Switch on your waffle iron.
3. Whisk all the powdered ingredients together.
4. Add one liquid element at a time and fold your mixture together.
5. Now, add your flax egg.
6. Spread 2 tablespoons of your batter into the waffle iron.
7. Once done, carefully remove the waffle with a fork and place it on a cutting board with parchment paper.
8. Gently start wrapping the waffle around the shaped cone.
9. Place your cone on a wire rack to cool. 

Now all you have to do is scoop your delicious coconut and chocolate ice creams onto the waffle cone and enjoy.

Contact us for wholesale opportunities.