Servings:
1
INGREDIENTS
- - 400 ml of coconut milk
- - 2 tablespoons of agave juice
- - vanilla
INSTRUCTIONS
- Mix the coconut milk with agave syrup and natural vanilla beans until you get a uniform compound
- Place it in a bowl that you previously put in the freezer and proceed according to the slow cooling technique, stiring the ice cream every 30 minutes taking care to break the crystals of ice and trying to incorporate air. Keep it up for 2 hours.
- Let the ice cream in the freezer for a few hours, put it in a bowl and eat it not freezing it again
