Vegan Coconut Ice Cream

When it’s hot out I find it hard to bake… without getting a bit too sweaty. I found a couple recipes for this online and combined them to make a nice summer treat.

Ingredients: 2 cans coconut milk, 2 tsp. vanilla extract, 1 1/2 c. sugar. Whisk together until sugar is fully incorporated. Pour into ice cream maker for 20 minutes, then freeze for 2 hours. I have yet to try this with light coconut milk, but I have a feeling it wouldn’t be as good.

Because I need chocolate in my desserts, I love to make my great-grandma’s hot fudge recipe to pour on top. (This is getting really unhealthy.)