My two versions of chocolate coconut milk ice cream (here and here) have been a big hit on this blog. I thought it was time to post a vanilla version as well. Since you don’t have the strong chocolate flavor, the coconut milk flavor will shine through more in this recipe, but it still has that delicious creamy texture that makes this dairy free treat something anyone can enjoy. Coconut milk definitely makes the best dairy free ice cream out there. It’s just as good as a cream based ice cream.
I love how simple it is to make too! Only three ingredients, coconut milk, honey and vanilla, it’s one of the easiest and quickest recipes to throw together. It’s a great dessert to make when you are busy. You can experiment with different sweeteners in this recipe like maple syrup or coconut sugar, though they give a more pronounced flavor to the ice cream. I choose to use a mild raw local honey. I personally think that it gives the ice cream an almost “marshmallow” flavor.
I’ve mentioned it before, but our ice cream maker has been one of the best “extra” kitchen equipment we’ve owned! We love being able to make our own, naturally sweetened ice cream. We own the Cuisinart 1-1/2-Quart Automatic Ice Cream Maker and have been really happy with it. I definitely recommend that you get an ice cream maker that doesn’t need the use of ice as it makes the process so much easier and less messy.
Vanilla Coconut Milk Ice Cream
- 2, 14 ounce cans of full fat coconut milk
1/3-1/2 cup of honey
2 tablespoons vanilla extract
Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.
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