I definitely scream for this Vegan/Gluten-Free Coconut Ice Cream — it’s DELICIOUS!! Best of all, it only requires three ingredients and you don’t even need an ice cream maker! Here’s the original recipe from The Hungry Mouse. I can’t thank you enough Hungry Mouse!![symple_divider style=”solid” margin_top=”20px” margin_bottom=”20px”]
3-Ingredient Coconut Ice Cream
- 2 (13-oz.) cans of coconut milk
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
Makes about 1 quart
It’s pretty easy to whip this together, especially if you have an ice cream maker. All you have to do is throw the 3 ingredients into a blender, mix it up, toss the blended liquid into an ice cream maker, process it, put it in the freezer until it’s solid and VOLIÁ! supah yummy Coconut Ice Cream dude! Mmmmm…
If you don’t have an ice cream maker, after blending it up, pour it into a freezer-safe container, place it in the freezer and briskly whisk it every 30 minutes (returning it to the freezer after whisking) until it’s solid. Easy-peasy![symple_divider style=”solid” margin_top=”20px” margin_bottom=”20px”]
This ice cream would perfectly compliment Chocolate-Covered Katie’s One-Minute Mocha Cake recipe I posted about a couple of months ago! And for an added bonus, top it with some unsweetened coconut flakes and cacao nibs for some awesomely healthy texture! Yum, yum, YUM!
If you’re worried about your coconut milk being BPA/GMO-free, Native Forest Organic Coconut Milk will do the trick and it’s available on Amazon.com or possibly in your local grocery store (definitely not mine, though)!
I have also done some experimenting with this ice cream, not because I know what I’m doing, but because I can. 😉 Here’s what I can tell you… My first attempt was using just one can of coconut oil and then only adding 3/4 cup of cane sugar, 1/2 tsp of vanilla extract and 1/2 tsp of almond extract and it was delightful! The texture was great and it kind of tasted like a macaroon cookie!! Then, I added a banana to the next batch, it tasted great, but it definitely changed the texture and the freezability (I like to make up words). The batch that I added the banana to (same amount of all the other ingredients in my one can version) and another that I added 1/4 cup of almond milk to (just out of curiosity) ended up much harder in the freezer than the original recipe… and by harder, I mean you’d need a jackhammer to remove the ice cream from its container! Nothing tasty goes to waste in this house, so I alternated keeping it in the fridge and freezer and that worked out fine. Don’t go adding Coconut Oil because you can’t get enough coconut in your life and you think you’re a mad scientist (like me)! It’s no good, it just chunks up when it gets cold (duh, Laura)! Tonight I revisited the original recipe, but substituted organic coconut palm sugar (and only 1 cup) for the organic cane sugar I was using before. It definitely gives it a different flavor. It almost resembles coffee ice cream! My FAVORITE!!! 😀 I’d say that this is my favorite combo thus far, but the next time I do it I may only do 1/2 cup or 3/4 cup of palm sugar because it’s really sweet. I would also like to try adding pineapples or pineapple juice (I haven’t decided) and dark spiced rum… I’m thinking Piña Colada’s anyone?!? (I’ll report back on end-result of that)