Coconut Chia Vanilla Bean accidental Ice cream!
(Serves 4) Vegan, Gluten-Free
This is a quick in between post from my A to Z challenges this month. As I began to mention yesterday, I attempted to create coconut chia cream to add an additional layer to the parfait – thinking the chia seeds would aid in thickening the coconut milk. I’m guessing now that I didn’t use enough. So I abandoned that mission yesterday and only used the cashew/macadamia cream and created a simple coconut whipped cream instead. Yesterday, I refrigerated the cream mixture overnight, while that was chilling and setting, I also had the chia seed/coconut mixture being refrigerated also. The next morning I realized that it didn’t set, left it in the fridge and went off to work. Later that evening, I whisked the chia/coconut mixture and poured it into a large 9×13 glass dish and popped it in the freezer. This resulted in amazing ice cream. Enjoy!
1 (13.5 oz) Coconut Milk
2 Tbsp Raw Blue Agave nectar
½ Vanilla Bean, scraped
2 Tbsp Chia Seeds
-Blend together Coconut milk, Vanilla bean and Agave. Remove from blender and pour into a glass bowl, stir in chia seeds. Cover and refrigerate, overnight – I’m sure a couple hours would probably be good too.
-Stir again then pour into large glass dish I used 9×13. Place in freezer – after a couple hours I scraped with a spoon to scoop out ice cream, enjoy!
-I saved the remaining in a airtight container.