Frozen Ice Bowl
Wrap the ice cream bowl with plastic food wrap and freeze the ice cream bowl for 24 hours.
13.5 oz Coconut Milk (Native Forest Organic Simple Coconut Milk)
Keep the coconut milk in the refrigerator for 24 hours
8 ounces frozen jackfruit, thawed
1/2 cup raw honey / maple syrup / cane sugar
Blend coconut milk, frozen jackfruit, honey (or cane sugar or maple syrup) in vitamix.
Take the frozen ice cream bowl from the freezer, remove the plastic wrap and keep inside the ice cream maker. Attach the paddle, cover with the lid, turn on the ice cream maker and pour the jackfruit ice cream mixture through the opening into the ice cream maker.
You will see the ice cream will start turning thick and creamy.
1/2 cup frozen thawed jackfruit, finely chopped 4.27 ounces )
After 20 minutes, add finely chopped jackfruit into the ice cream maker.
After 10 more minutes, turn off the ice cream maker.
Once done, use the wooden spoon to take out the mixture into the ice cream container, cover with the air tight lid, freeze for at least 8 hours.
To Serve:
Keep the ice cream out for 20 minutes, so that you can scoop out the ice cream.
Scoop out the ice cream into a cone or a bowl and top it with some more fresh chopped jackfruit.
Taste Note: Tastes AWESOME.
Note: I used honey, so what I made is not vegan. But you can use either light or amber maple syrup (do not use dark maple syrup, that will change the color of the ice cream) or cane sugar to make it vegan.
Jackfruit
calories = 125 x 2.5 = 312.5
sugar = 29 x 2.5 = 72.5 grams
Honey
calories = 70 (for 1 tbsp) x 8 = 560
sugar = 14 x 8 = 112 grams
Coconut Milk
calories = 140 x 5 = 700
total fat = 14 x 5 = 70 grams
saturated fat = 12 x 5 = 60 grams
Total calories in this ice cream = 1572.5
Total sugar = 184.5 g
total fat = 80 g
saturated fat = 60 g
This ice cream is totally organic, non-gmo and healthy ice cream. Even with the above nutritional information, I would say this ice cream is much more healthier than the store bought ice cream.
Wrap the ice cream bowl with plastic food wrap and freeze the ice cream bowl for 24 hours.
13.5 oz Coconut Milk (Native Forest Organic Simple Coconut Milk)
Keep the coconut milk in the refrigerator for 24 hours
8 ounces frozen jackfruit, thawed
1/2 cup raw honey / maple syrup / cane sugar
Blend coconut milk, frozen jackfruit, honey (or cane sugar or maple syrup) in vitamix.
Take the frozen ice cream bowl from the freezer, remove the plastic wrap and keep inside the ice cream maker. Attach the paddle, cover with the lid, turn on the ice cream maker and pour the jackfruit ice cream mixture through the opening into the ice cream maker.
You will see the ice cream will start turning thick and creamy.
1/2 cup frozen thawed jackfruit, finely chopped 4.27 ounces )
After 20 minutes, add finely chopped jackfruit into the ice cream maker.
After 10 more minutes, turn off the ice cream maker.
Once done, use the wooden spoon to take out the mixture into the ice cream container, cover with the air tight lid, freeze for at least 8 hours.
To Serve:
Keep the ice cream out for 20 minutes, so that you can scoop out the ice cream.
Scoop out the ice cream into a cone or a bowl and top it with some more fresh chopped jackfruit.
Taste Note: Tastes AWESOME.
Note: I used honey, so what I made is not vegan. But you can use either light or amber maple syrup (do not use dark maple syrup, that will change the color of the ice cream) or cane sugar to make it vegan.
Jackfruit
calories = 125 x 2.5 = 312.5
sugar = 29 x 2.5 = 72.5 grams
Honey
calories = 70 (for 1 tbsp) x 8 = 560
sugar = 14 x 8 = 112 grams
Coconut Milk
calories = 140 x 5 = 700
total fat = 14 x 5 = 70 grams
saturated fat = 12 x 5 = 60 grams
Total calories in this ice cream = 1572.5
Total sugar = 184.5 g
total fat = 80 g
saturated fat = 60 g
This ice cream is totally organic, non-gmo and healthy ice cream. Even with the above nutritional information, I would say this ice cream is much more healthier than the store bought ice cream.
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