Source: gelatoincasa.org

Presentation

A tasty and hearty ice cream made with cocoa, coconut, vanilla, milk and cream

Ingredients

380 g of milk

165 g cream

105 g of sugar

5 g vanilla sugar

40 g of dehydrated coconut

20 g cocoa

Preparation

Put about 150 ml of milk with the dehydrated coconut in a container.

Let the coconut sit in the milk in the fridge for a few hours so that the milk absorbs as much of the coconut aroma as possible.

After 4-5 hours, filter the milk from the coconut with a sieve, squeezing well to release all the milk possible.

Add the remaining milk, cream, sugar and cocoa to the coconut flavoured milk

Mix with the mixer until smooth.

Transfer to ice cream maker

Stir for about 30-40 minutes.

If you have coconuts, serve the ice cream in half a coconut.

Allergens

• Milk
• Cream

Notes

•  Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• To be replaced with a sweetener (e.g. stevia or erythritol) or a fruit concentrate (e.g. date or quince, etc.)

Safety / Intended use

• Coconut chocolate ice cream is also intended for children with anorexia, mucositis, xerostomia (dry mouth) and dysphagia.
• Not recommended in case of diarrhea
• Ice cream to be prepared in strict hygienic conditions because food not subjected to heat treatment before consumption.
• Product to be prepared following strict hygienic conditions as there are no heat treatment phases before consumption