This coconut ice cream recipe uses just three ingredients and is super easy to make. It’s dairy-free, vegan-friendly, and has been going down well as a delish cold dessert in our household lately thanks to the summertime humidity!
- 2 cans coconut cream (2x 400ml)
- 1/2 cup of brown or raw sugar
- 2 tspns vanilla extract or vanilla paste
If you’re planning to use an ice cream maker, don’t forget to put the bowl in the freezer as soon as you decide to make this as it should be in there for around 24 hours before churning!
Place all three ingredients into a saucepan and cook over medium heat, stirring gently until sugar is melted. Pour mixture into a heatproof bowl and allow to cool, then cover and place in refrigerator to chill for around 6-8 hours or preferably overnight.
Once mixture has been chilled, follow your ice cream machine’s instructions, churning the mixture for around 30-40 minutes until it has almost doubled in size.
Once it has reached a decent thick and creamy consistency, use a spatula to scrape into a freezer-proof container, cover and store in your freezer. I always reuse an old 2 litre ice cream container – the mixture should fill around 3/4 of the tub when whipped up properly.
Serve with fresh berry coulis, desiccated coconut or your favourite summer fruits.
No ice cream machine?
No problem 🙂 Place the mixture in a freezer-proof container after it has been chilled, then remove the container every hour or so and use a whisk or beaters to whip it. Then replace back in the freezer. Repeat process until it becomes the consistency of ice cream.
Images / NZ Real Health