Featured, Recipes

Dairy-Free Coconut Ice Cream (VEGAN)

The recipe I am sharing today is a dairy-free (and vegan!) ice cream using only three ingredients.  To add to that awesome-ness, it also doesn’t require an ice cream maker to make!  I have never made homemade ice cream before because I always thought you must have an ice cream maker.  This turned out great, though.  The flavor was spot on and the texture, while it was a bit different, was close to a good soft-serve.  Coconut milk is very rich and creamy so it makes a perfect substitution for heavy cream.

Ice Cream-1

The texture makes for an easily scooped ice cream

Ice Cream-2

We had a little too much fun with my arctic animal plates. Here is Mr. Penguin dribbling two ice cream balls

The best part of this ice cream was that it only required three ingredients: coconut milk, vanilla extract, and sugar.  You can substitute the sugar for agave or any other sweetener you like.  Honey? Maple syrup?  You can even add a 1/2 cup of liquor to it to booze it up and have the added bonus of giving it an even softer texture.  Maple bourbon ice cream?!  Sign me up!

Just three ingredients. It's too good to be true. Except, it is true.

Just three ingredients. It’s too good to be true. Except, it is true.

I will say this: because this recipe uses just three ingredients, I think it is more important that you make sure you use really good ingredients.  Because of this, it might make sense to either use an actual vanilla bean or a really good pure vanilla extract.

I recommend a good pure vanilla extract, like this Watkins brand.

I recommend a good pure vanilla extract, like this Watkins brand. 

Also, you’ll note that the recipe is written as though you’re using a stand mixer.  You certainly don’t need a stand mixer, but I do recommend you use some kind of gadgetry to mix the ingredients as the incorporation of air is essential to getting the texture as close as possible to an ice cream churned in an ice cream maker.  Ice cream makers make such great ice cream precisely because they incorporate a ton of air while they churn, so a mixer, hand/immersion blender, or good blender is definitely going to go a long way to compensate for the lack of the ice cream maker.

Mixing the ice cream.

Mixing the ice cream.

Blog news: Almost Kosher has a new logo!  I have worked on giving Almost Kosher a more professional look and decided the old logo didn’t fit the new theme.  I designed this myself and I really think it fits the website.  What do you think?

Also, we are still working on our 10 days of sous vide posts.  I am suffering a bit from writer’s block thanks to a crazy semester and work schedule (all work and no play makes Chava a dull…girl), but I will get those posted as soon as possible.  It was a really fun project so I’m excited to share it with you!

Print Recipe
Dairy-Free Coconut Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Dessert
Cuisine Vegan
Passive Time 12 hours
Servings
Quart
Ingredients
Course Dessert
Cuisine Vegan
Passive Time 12 hours
Servings
Quart
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine all of the ingredients in the mixer bowl.
  2. Mix on high until smooth. The mixture will have air bubbles in it--this is good as it means you're incorporating lots of air.
  3. Transfer the mixing bowl to your freezer and freeze for 30 minutes.
  4. Remove bowl from freezer and mix on medium (alternatively, whisk or churn using an immersion blender).
  5. Repeat steps 3 and 4 until nearly frozen.
  6. Cover container and freeze overnight.
Recipe Notes

It's best to start with chilled coconut milk.  Either refrigerate the coconut milk for 4 hours or freeze for about one hour.