INGREDIENTS:

1x 400ml Coconut Cream (placed in fridge overnight)

½ tbsp Coriander seeds, roasted and lightly crushed with a pestle and mortar

¼ cup honey

½ tbsp vanilla essence

½ tbsp vodka (optional, however this ensures ice crystals don’t form whilst freezing)

CORIANDER SEED ICE CREAM

DAIRY-FREE & NO CHURNING

Serves: 2 - 3

METHOD:

1- Remove the creamy, thick part of the Coconut Cream into a mixing bowl (try to avoid getting any of the watery parts into the mix)

2- Using an electric whisk, whip until a light, whipped consistency forms (approximately 5 minutes)

3- Fold in the remaining ingredients until combined

4- Pour into a freezer-safe tub and freeze until frozen/overnight

Serve in glasses and garnish with bright flowers!