Dairy Free Shredded Coconut Ice-cream

Hari says

A traditional ice cream is made by whipping or aerating a mixture of milk (or cream) with eggs and sugar then freezing it to produce a light cream. The cream is made of tiny droplets of fat, bubbles or air and ice crystals that are held together with a sticky sugar syrup. This gives rise to a smooth, light, sweet, creamy foam that's cold and tastes delicious! It can be flavoured with fruit and fruit purees, or alcohol, or wit herbs and spices from vanilla to mint.

It may sound strange having dairy free ice cream but with dairy-free and vegan diets on the rise dairy-free ice creams are a great option and they are actually very easy to make. The secret is coconut milk and I think it has to be full fat coconut milk. You can use other milk such as soya and almond but for the indulgence factor full fat coconut milk is the best. You can also use avocados or banana's as a base for dairy free ice cream because you need fat which is why coconut milk works so beautifully. This recipe gives a very delicate coconut flavour but this can be changed by using other flavourings such as blended fruit, nuts and herbs and spices too. You can also add arrowroot or corn starch to the base to give a more creamy finish (just add 1 level tablespoon to the mixture). To sweeten maple syrup, agave syrup or sugar all work.