Wednesday, February 29, 2012

Easy and Creamy Non-Dairy Ice Cream

Ice cream can be a perfect treat alone, with fruit or your favorite dessert. If you cannot tolerate dairy, the choices in the store are much more limited and expensive. Coconut milk makes really good ice cream. It's super creamy with just a light coconut flavor. Besides, the fat in coconut milk has been shown to be a good fat. And if I make it myself, it's much more economical.

Easy Vanilla Non-Dairy Ice Cream

1 can coconut milk (13.5 oz.,
     regular not light)
1 tsp vanilla
1/3 c. sugar

Blend ingredients well in a blender and freeze in an ice cream maker or in an 9 x 13 pan.

If using the pan, freeze 2 - 3 hours or until just a little soft in the middle. If you freeze too long, just let it warm up and soften a little. Blend again just enough to make the ice-cream smooth. It may need to be frozen again before serving.

Store in air tight container in freezer. It gets fairly hard when frozen for extended periods of time. Let thaw a little before serving.

  1. Agave may be substituted for the sugar. Use 1/4 c.
  2. Try making chocolate ice cream. Add 1/4 c. cocoa to the blender in the beginning. If desired, increase your sweetener.

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