PHYSALIS & COCONUT ICE CREAM

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Ingredients

  • 12 oz physalis
  • 1/4 cup sugar
  • 9 oz plant-based whipping cream, refrigerated
  • 4.5 oz canned coconut cream
  • 1/3 cup sugar

Preparation

Place the physalis and sugar together in a pot over medium heat. Boil for 10 minutes and allow to cool.

Combine the rest of the ingredients in a container and beat the cream with a mixer for 8 minutes.

Add the physalis mixture and store in the freezer until serving.