Some desserts taste better with ice cream, the problem with bought ice cream is, all the sugar added to it. Here is a recipe that is diary free and you can control how much honey or malt rice syrup you use. I love ginger but you could change this to another flavour.
You only need a blender to make this.
Coconut Cream and Preserved Ginger Ice Cream Recipe
800 grm coconut cream
2 tbsp honey or brown rice malt syrup
2 tsp vanilla extract
4 tbsp chopped preserved ginger or more
Method
1 - Shake your cans and pour into a lined tin with sides and place into the freezer for 4 hours. I froze mine overnight and it was rock hard so I left it our for a while to thaw slightly.
2 - Chop the coconut cream into smaller pieces and place in your blender with the syrup and vanilla. Blend until creamy. Taste and sweeten more if it needs it.
3 - Stir in your ginger.
Serve straight away or place in a container and into the freezer. Pull out of the freezer about 30 minutes or more before serving to soften - keep checking it.
Pour your coconut cream into a tray and freeze. Cut into pieces.
Blend
Chop your ginger and stir into your blended ice cream.
Our view from our lounge. A lovely winters day.