Coconut Ice Cream

Here is a Yummy Spring Treat.....
 

This creamy coconut ice cream is an almost effortless tropical treat—and it's naturally dairy free and vegan.

Check it Out

INGREDIENTS:

1 can (13.66 ounces) coconut milk 

1 can (13.66 ounces) unsweetened coconut cream 

1/2 cup sugar 

2 teaspoons vanilla extract 

1/4 teaspoon sea salt 

Sweetened shredded coconut, toasted, optional Tools

DIRECTIONS:

Step 1: Mix Whisk all ingredients until well blended. 

 Step 2: Freeze Fill cylinder of ice cream maker no more than two-thirds full. Freeze the mixture according to manufacturer’s directions. 

 Step 3: Serve or store If you enjoy a “soft serve” texture, you can serve the coconut ice cream immediately. Or, transfer to freezer containers, allowing headspace for expansion. Freeze until firm, two to four hours. 

 Step 4: Garnish If desired, garnish with toasted coconut before serving. Other excellent toppings for this ice cream include: banana, mango, tropical fruit salad, hot fudge, salted caramel sauce or any kind of toasted nuts. Excited to sample other fruity ice cream flavors? Here’s our favorite recipe for banana ice cream. If you need to make it dairy-free, try using the base of this coconut ice cream recipe instead of the cream and evaporated milk.

ENJOY!