Bring all the fun of summer festivities and the tropics to you with this amazing vegan coconut ice cream!
Hot summer weather calls for delicious and creamy ice cream. Now, this isn’t your ordinary dairy ice cream. This creamy ice cream is made with coconut crème and vanilla. This is a great alternative to those who are lactose intolerant or vegan. This recipe is dairy free, egg free, raw, and vegan. This ice cream reminds me of my favorite soft serve as a child minus all of the added sugars and dairy. An added bonus to making your own homemade ice cream is that it is half the price of store bought ice cream. Here in Toronto, a tub can run anywhere from 6$ to 12$! Yikes!
If you have an ice cream maker, you can simply place all of the ingredients in and let the machine do the work. If you don’t have an ice cream machine, this recipe takes a little patience and time but I promise it’s worth it. Once the ingredients are blended together, place in freezer. You need to stir and whip the ice cream every 30–40 minutes to allow air in. This will have an end result of a creamy and delicious soft texture. If you want a harder based ice cream, you can stir it once or twice and leave it to set.
Full fat coconut crème will allow you to get that wonderful creamy mouth feel. If you use lower fat coconut milk, there will be more ice crystals therefore resulting in a harder ice cream. I love using the seeds from a vanilla bean as it adds a natural and delicate flavor to the ice cream. The best part is adding your favorite toppings to this ice cream. I love using my homemade cookie dough and carob chips. You can add fresh fruit, nuts and any ingredients you desire. After all, it is your masterpiece!
