Peppermint Coconut Ice. Line a slice tin with baking paper Place sugar, cream of tartar, condensed milk, coconut and peppermint in a bowl and mix well (it's hard work but it pays off). Press half of the mixture into the base of the pan and get it as flat as possible. Add food colouring to remaining mixture and mix together (you can add more if it's not green enough).
This ice cream is incredible on its own but here at the LGD home, we like to add some vegan semi-sweet chocolate chips to make our own version of a mint chocolate chip ice cream. My own twist on something I found on a website ages ago. Use half of the mixture and press into the bottom of your dish – do the same with the other half into the second dish. You can cook Peppermint Coconut Ice using 0 ingredients and 4 steps. Here is how you cook it.
Ingredients of Peppermint Coconut Ice
Press the Peppermint flavored Coconut on top of one of the dishes containing a white layer – even it out. Blend well until smooth and the leaves are as liquefied as possible. Add the barely warm coconut oil, and blend again until smooth. In a shallow nonstick pan over medium heat, stir the.
Peppermint Coconut Ice step by step
- Put the icing sugar, then the condensed Milk, followed by the coconut, into a large mixing bowl. Mix well with a wooden spoon, pressing all the ingredients together..
- Divide into two portions, press half into a foil lined tray. Mix a few drops of green colouring and peppermint essence into the second half. Press this onto the top of the other half..
- I then used a spatula to divide into portions, as I found, after it sets, it can be very hard to cut up..
- Leave in the fridge for at least an hour to set. Keep in an air- tight container for up to two weeks, (if it lasts that long!!) Enjoy!.
Kick off the festive feeling at home with some deliciously aromatic Coconut Ice and Peppermint Creams. It's weird and wonderful and creamy and perfectly festive! Combine all ingredients in a cocktail shaker with ice. Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth. Place Cold Brew Coffee Coconut Bliss ice cream in the refrigerator overnight to soften.