Vanilla Sweetened Condensed Coconut Milk Ice Cream
Vanilla Sweetened Condensed Coconut Milk Ice Cream plus Flavor Variations
Ice cream is such a fun treat for summer as well as to have a la mode with so many autumn treats, but it is not always safe for everyone. This allergy-concious ice cream recipe is coconut based and is a blender recipe which makes it as easy as pouring the ingredients in the blender jar and whirling it. This is my favorate kind of recipe for anyone with limited time or a Mama with a baby or more on the hips or tugging at her when she’s in the kitchen. Sound familiar?
For those of you who are familiar with my baking / cooking style, you know I like to keep sugar content lower than in standard American dessert recipes. This one may seem a bit like an exception to my norm because it calls for canned sweetened condensed coconut milk - which is quite sweet on its own. While I admit that the outcome tends to be on the sweeter side, the plant-based fat content does balance it out. Should you wish to add more protein, I recommend experimenting with how much grass-fed collagen or other favorite protein powder.
There are a few options for freezing ice cream. The first is the simplest as it uses an ice cream maker, but you may not have one on hand. Another option is to use a silicone mold either for popsicles as pictured here or in a silicone mold shaped as a bar or round puck. If these tools are not at your disposal, you can pour the ice cream mixture into a storage container such as tupperware and stir it every 30-ish minutes as it freezes so that you have a more consistent texture. The latter also allows you to remove the ice cream when it reaches your preferred firmness.
For a delicious, edible accompaniment to your ice cream, see my Vanilla Cassava Waffle Cone recipe.
Vanilla Sweetened Condensed Coconut Milk Ice Cream
Vegan, Paleo, CF, DF, GF, NF, SF
Yield: depends on serving method & / or mold used
Ingredients
1 – 13.5 oz. can coconut cream*
1 – 7.4 oz. can sweetened condensed coconut milk
3 Tbsp. arrowroot flour
2 Tbsp. coconut butter
1 Tbsp. Singing Dog Vanilla Extract
pinch sea salt
Method
Blend all ingredients in high-speed blender until smooth.
Adjust / Add additionally flavor as desired.**
Freeze in silicone mold until desired consistency is reached or in ice cream maker following manufacturer’s instructions.
Notes: * Full-fat coconut milk works and results in less thick ice cream.
** For stronger vanilla flavor, add up to 1 additional Tbsp.
** For caramel flavor, add 2 pitted Medjool dates.
** For orange or mint, add 2 tsp. orange or mint extract, respectively.
** For fruit flavors, add ½ - 1 cup fruit.