This homemade ice cream is so easy you’ll almost wonder why you’ve ever made it another way! And honestly it is the thickest, creamiest, best consistency of any homemade ice cream. Most homemade ice creams freeze too fast so they can end up icy, but the coconut milk is so thick and creamy the texture holds up to freezing really well. Even after days in the freezer it’s creamy and delicious. And this is healthy too! No dairy, no eggs.I made it recently for a friend who can’t have dairy while nursing. She hadn’t had ice cream in ages! This is the best replacement. Here’s how to make it:
Ingredients:
- 2 cans coconut milk
- 1 3/4 c. sugar (can substitute agave nectar too)
- 1 tsp. vanilla
Easy. Delicious. Healthy. What more could you ask for in a dessert?
Do you need an ice cream maker to make this?
ReplyDeleteI think it tastes best with one! But if you don't have one you could just pop it into a tupperware in the freezer. If you do this it can get a little icy, but if you stir it every half hour it should help.
ReplyDeleteHope this helps!
Shannon
Mine becomes rock hard when frozen. I use an icecream maker. Any idea what I am doing wrong?
DeleteJust try letting it sit out for 5 minutes before scooping ;)
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