Source: buttalapasta.it

Presentation
A homemade ice cream made with goat’s milk, goat’s yogurt, sugar, unsweetened cocoa powder, and grated coconut.

Ingredients

• 400 g of goat’s milk
• 200 g of goat’s yogurt
• 70 g of sugar
• 40 g of unsweetened cocoa powder
• 30 g of grated coconut

Preparation
Place the ice cream maker bowl in the freezer 15 hours before preparation.
In a small pot, slowly heat the milk with the sugar and cocoa powder, stirring until completely dissolved.
Instead of cocoa powder, you can use melted chocolate by placing it in a double boiler, adding it once the sugar has dissolved in the milk.
Allow it to cool, then place it in the fridge for about an hour.
Once cooled, mix the entire mixture with the cold yogurt and grated coconut.
Turn on the ice cream maker and pour in the mixture, churning for 40 minutes.
When the ice cream is ready, place it in the freezer for an hour before serving.
To garnish, use chopped pistachios, coconut flakes, or chocolate chips.
If you don’t have an ice cream maker, once you’ve prepared the mixture, place it in a freezer-safe container, preferably steel, for 4-5 hours and stir every 30 minutes with a whisk to achieve the right creaminess and prevent ice crystals from forming.

Allergens

• Goat’s milk: milk allergens
• Goat’s yogurt: milk allergens
• Cocoa: possible reaction in case of spice allergy
• Coconut: potential intolerance

Notes

• Sugar: should be avoided for children with ongoing processes (possible presence of cancer cells).
• Possible substitutes for sugar include sweeteners, goat’s milk with donkey milk or plant-based drinks, and goat’s yogurt with plant-based cream.

Safety / Intended Use
– Recommended for Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia.
– Not recommended for Diarrhea.
– Product should be prepared and handled under strict hygienic conditions.
– For children, reduce the size of the ingredients and make them homogeneous.