Why is this dairy-free ice cream just as creamy as dairy ice cream?
Coconut milk! Full fat coconut milk, to be precise.
In addition to the creaminess, coconut also lends this ice cream a great coconut flavor. If you prefer, substitute other non-dairy milks for the coconut milk, but know that they will reduce the creaminess and yield a harder ice cream once frozen.
Makes 2 quarts.
- Combine all ingredients (except add-ins) in blender.
- Blend thoroughly.
- Chill in the freezer until cold.
- Add to ice cream maker, following manufacturer’s directions for churning.
- Pour in add-ins during the last few minutes of churning.
- For soft serve ice cream, eat immediately.
- For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
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