I have to admit, even though I'm a huge ice cream fan I've only made
coconut ice cream once before.
Not exact matches
Once the
coconut milk mixture has chilled, pour into prepared
ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.
Once it's ready to go, serve it up and top with a dollop of
coconut whipped
cream, whipped
cream, or
ice cream!
Once you sink your spoon into Nadamoo's
coconut based
ice creams... there's no turning back.
Then,
once cooled, you literally tear it up (note the bowl of cake bits above), knead in some chilled
coconut milk (yep, that's that
ice cream looking blob on the cake bits), and roll into bite - sized balls (see above).
Once the cupcakes were done, I just needed some
ice cream to go with
coconut.
Once dough is ready, pulse frozen bananas, almond milk and
coconut extract in food processor until it reaches
ice cream consistency (about 2 - 3 minutes)
You would have to eat your donuts really quickly after setting them with
icing — as it won't keep at all
once iced with
coconut cream.
We break that up into chunks that get nice and chewy
once the pop is frozen and it's just kind of magical when it's mixed with the melted
ice cream base of sweetened
coconut milk and sour
cream.
I made this cake http://joythebaker.com/2009/07/vegan-chocolate-avocado-cake/
once and took it to a work party and no one would have even noticed had I not topped it with the avocado buttercream (but I ran out and actually used
coconut cream «
icing» too... love that stuff!)
Once dough is ready, pulse frozen bananas, almond milk and
coconut extract in food processor until it reaches
ice cream consistency (about 2 - 3 minutes)