Tuesday, January 1, 2019

Coconut Ice Cream Vegan Sugar Free Rating Review

Coconut ice cream vegan ~ Today we have something very exciting to write, at least exciting for us. We have tried a new brand for vegan ice cream, called OkoBay. There were three different flavors: chocolate, coconut and mango. Of course we had to try them all, because how could we give an accurate assessment?

First and foremost, the ice cream is coconut milk and contains no dairy products, gluten or soy, but the label may contain small quantities of gluten and nuts. It was a pretty expensive ice cream, originally we wanted to buy a vegan ice cream, but because it was already sold, we decided to go for it and I must say that it was not disappointed. I will talk about the three flavors and our individual thoughts. Let's start with the more traditional taste: chocolate.

When the coconut-tasting ice cream, like Kai said it was difficult to find a good coconut ice cream, she had a lot of demands, but even she was satisfied, even though she had a better coconut ice cream. Last but not least, the mango-flavored ice cream was the most interesting and also the most terrible of the three. I have never eaten mango ice cream and Kai has not.


coconut ice cream vegan sugar free

The nutrients were: 123 kcal per 100 ml, of which 8 g fat (58%), 7.2 saturated fat, 13.4 g carbohydrates (42%), 8.5 g sugar and 0.7 g protein (less than 1 %). So all three have about the same macros.

The mango was a pleasant surprise, I knew it very well, I had tried mangoes and to be honest, I thought the ice cream tasted better. It was not too sweet and it was very creamy, also a bit of texture, it was a bit more airy. We would probably choose this as our favorite, although the three were very good.

This chocolate ice cream with coconut milk is milk free, sugar free and vegan refined. This chocolate ice cream with coconut milk From-Scratch was my husband's favorite treat in the summer. Because we do not make many dairy products, we did not have that much ice cream this year. That changed when that magical diary and its refined bowl with frozen miracle appeared without sugar.


Did I mention that these are 6 ingredients?


Yes, it has 6 ingredients. Coconut milk (use only full fat), maple syrup, salt, vanilla, cocoa powder and arrowroot starch, ready! Make the ice thicker and creamier.

If you cannot find the starch on the arrow, you can use the corn starch instead. If you are really adventurous, you can always try to make your own coconut milk for this ice cream. You must use an ice machine. I have not tried to do a "no churn" version, so I'm not sure how that would turn out, but let me know if you find out! I will link the ice machine that I use for the next photo.

Buy a homemade dairy, without refined sugar and vegan ice cream! Summer is over, friends!

1. Freeze the ice maker's bowl (make sure it has been in the freezer for a whole day before using it).

2. Put half a cup of coconut milk away.

3. Pour the remaining coconut milk into a pan. Add maple syrup, salt and cocoa powder in coconut milk.

4. Heat the mixture over medium to high heat until it is steamed.

5. Add the arrowroot powder to the ½ cup of coconut milk you have reserved. Beat until the powder is completely dissolved in the milk.

6. Pour the mixture of starch and milk into the warm coconut milk and whisk continuously. Heat until the mixture thickens (another 3-4 minutes).

7. Remove from the heat and skip vanilla.

8. Pour the mixture into a heat-resistant container and press a plastic wrap over the mixture (this prevents the formation of a skin). Cool during the night or at least 4-5 hours.

9. If the mixture is completely cold, freeze it in the refrigerator according to the manufacturer's instructions.

10. After freezing, for a soft portion in a safe container, freeze, cover and freeze for at least 4 hours.

11. When it is ready to serve, place it on the counter for 10-15 minutes to soften the ice.

12. Put the ice in bowls.

Okay, you know me: I love butter, thick cream, meat and bacon. But since I wrote my ice cream cookbook, Slushed! That is technically a contradiction. Given that ice cream is usually milk, cream and eggs, this was certainly a challenge. Over the years I have eaten with many different ingredients (almond milk, soy milk, silk tofu, etc.) and finally I have found a recipe that I love. It is not made with custard, but it is really delicious. Who gave you pity, because he called the ice, gets nothing.

Does that sound like a plan? Regardless of which special diet you follow (or do not like), I will tell you immediately: this is out of this world. It is so easy that you can almost do it in your dream. That makes it a perfect starter if you have a phobic freezer.

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