The reason this ice cream is creamy like dairy ice cream is because of using coconut milk (not light) as the milk base. The coconut milk gives the ice cream a great coconut flavor. Other non-dairy milks can be substituted for the coconut milk, but they will reduce the creaminess. In addition, they will also make the ice cream freeze harder when placed in the freezer.
Vanilla Coconut Ice Cream
non-dairy, naturally sweetened
makes 2 quarts
- (3) 15- or 16-ounce cans unsweetened coconut milk (not light)
- 1/2 cup raw honey or maple syrup, or 3/4 cup Rapadura or 3/4 cup Sucanat
- 2 tablespoons pure vanilla extract
- optional add-ins: shaved & unsweetened dark chocolate; toasted, unsweetened coconut; finely chopped nuts; small brownie chunks; a multitude of other possibilities
Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the freezer to make sure it is all quite cold.
Add to ice cream maker, following manufacturer’s directions for churning. Add the 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.
© Copyright 2007-2009 by Wardee Harmon
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