Ingredients
Scale
- 1 can of full fat coconut milk
- 2–3 tbsp sugar of your choice (I used raw cane sugar)
- 1 cucumber
- 1/2 lime, juice
- 1 tsp moringa (optional)
- 1–2 tbsp wasabi paste
Instructions
- Cut cucumber into smaller pieces and add to a blender with coconut milk, sugar, lime juice, wasabi paste and moringa, and blend until smooth.
- If you have an ice cream maker, simply transfer to that and prepare according to manufacturer instructions.
- If you don’t have an ice cream maker, transfer mixture to a freezer safe container and place in the freezer. Whisk mixture with a fork (or use a handheld blender for a creamier version) every hour to incorporate air. Repeat until mostly firm, for about 6-8 hours.
- Take out ice from the freezer to soften for 10 minutes before serving. Enjoy!
Notes
If you are feeling lazy or just not that ambitious to whisk the ice every hour, you can simply pour the mixture into popsicle molds and freeze overnight.
- Prep Time: 5 mins
- Category: Dessert
- Cuisine: Vegan