orange coconut ice-cream

Ingredients

– 1 can full-fat coconut milk, chilled overnight
– 1/2 cup nudie pulp free orange juice
– 1 packed tbsp orange zest
– 1/2 cup sugar-free granulated sugar of choice
– 1 tsp vanilla extract
– Pinch of salt
– 1 fresh orange

Optional: 1-2 tbsp lemon juice for tartness

Preparation time: 15 minutes
Freeze: 3 hours
Serves 6

Method

1. Add all the ingredients into a blender and blend until smooth.

2. Pour into a loaf pan or a container of your choice, cover and freeze for a minimum of 3 hours (within the first hour give it a stir 1-2 times then let set completely).

3. Allow to thaw at room temperature slightly to soften. In the meantime, cut about 1/3 of the top of an orange and set aside. With the remaining 2/3, use a small paring knife and a spoon to carve out the flesh. You can also slice a thin piece off the bottom so it stands upright and doesn’t roll around. Use this as your orange bowl/cup to serve your ice-cream in!

Notes:

* Another option is to pour the coconut mixture into silicone ice cube trays, freeze then blend with a splash of liquid until smooth.