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Maple Cookie Ice-Cream (with coconut milk)
Maple Cookie Ice-Cream (with coconut milk)

Before you jump to Maple Cookie Ice-Cream (with coconut milk) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. Each and every family ought to start creating changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, primarily by making your cooking area more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that tough. It’s related to being practical, most of the time.

We hope you got insight from reading it, now let’s go back to maple cookie ice-cream (with coconut milk) recipe. You can have maple cookie ice-cream (with coconut milk) using 4 ingredients and 4 steps. Here is how you do it.

  1. You need 2 cans coconut milk
  2. Get 1/2 cup maple syrup
  3. Get 1 teaspoon vanilla
  4. Use 6 maple-cream cookies, crushed with rolling pin
  1. Pour coconut milk and syrup into saucepan. Cook until simmering and maple syrup is dissolved. Add vanilla. Transfer mix to a glass bowl and place in fridge.
  2. Once mixture is at room temperature or slightly colder, pour into standard ice-cream maker. Following manufacturer's instructions, churn for about 25 minutes.
  3. In last two minutes of churning, pour in the cookies.
  4. Ice cream is ready to eat now, but for a firmer consistency, put in freezer for a couple of hours to overnight. Ice cream will taste best when allowed to thaw for half an hour before serving, as coconut milk does not spoon as easily as dairy-based ice creams. Enjoy!

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