Dairy-Free Coconut Ice Cream

4 August 2016
This three-ingredient coconut milk ice cream is vegan and straightforward to make.  Because we’re not using an ice cream maker, we used a stand mixer to incorporate more air into the ice cream so that it doesn’t get too dense.  If you don’t have a stand mixer, you can use either a hand mixer or even an immersion blender.

As seen in: Dairy-Free Coconut Ice Cream (VEGAN)

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Dairy-Free Coconut Ice Cream
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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.

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