Tired of spending $6 a pint on the most delicious vegan ice cream on the planet, Coconut Bliss? We certainly were, so David bought me an ice cream maker for our anniversary and I’ve developed a vegan coconut milk ice cream recipe that could rival the professionals.
This isn’t just for vegans, this recipe is for everyone. Coconut milk is extremely creamy and delicious, even if it is not exactly figure friendly. (At least it’s good for you coconut milk fat! Perfect for breastfeeding mothers!) You’d never know there wasn’t any dairy involved.
Here’s our recipe:
Mix together:
28 fl oz (2 cans) original coconut milk (none of the low fat mumbo jumbo)
1/2 cup raw agave nectar (perhaps a little less… please let me know what you think!)
2 tablespoons vanilla extract and/or as much of a vanilla bean as you can afford (I typically use 1/3 of a bean)
Pop it in your ice cream maker for 25 minutes, then chill in the freezer.
Remove from the freezer and allow it to soften for about 10 minutes before serving.
Yield: approximately 1 quart
Enjoy!
