Show Have I ever told you I used to subsist on ice cream as a child? Because I totally did. Imagine 7-year-old me sneaking in a twist cone every chance I got (and believe me, I got a lot of chances). The funny thing is I was lactose intolerant for the better part of my early childhood, which means somewhere along the line I decided I was going to eat dairy anyway and I don’t think my parents had the heart to tell me no. So ice cream it was, until several years ago when my body shut the whole operation down. Sad day. Good news, though – I don’t even miss it anymore! Especially not with dairy-free alternatives like vegan parmesan cheese, coconut whipped cream, and ice creams like this one that are classic, creamy, and undetectably vegan! I’ve been wanting to make a vanilla coconut ice cream for a long time now, seeing as I’ve only done flavors up to this point (see all of them here). This version is so simple and quite possibly my favorite yet! It requires just 5 basic ingredients and simple methods. There’s even an option for those of you who don’t own an ice cream maker in the notes. I went cashew-less here to highlight the coconut flavor and stuck to the basics: Coconut milk This ice cream just screams vanilla, infused with both vanilla bean and vanilla extract. Not only does this combination add more flavor, the extract (which typically contains alcohol) helps prevent ice crystals. The result is the perfect creamy, dreamy coconut ice cream. You’re going to LOVE this vegan ice cream. It’s: Super creamy This is the perfect ice cream to make when you want a basic non-dairy ice cream. It pairs well with cake, pie, would make a killer ice cream sandwich, and makes the ultimate base for vegan milkshakes. If you try this recipe, let us know how it goes! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends! *Recipe updated June 22, 2017 Prep Time 7 hours 5 minutes Total Time 7 hours 5 minutes Servings 8 (1/2-cup servings) Course Dessert Cuisine Gluten-Free, Vegan Freezer Friendly 10 Days Does it keep? 4-6 Hours
*Our favorite coconut cream is Savoy, and our favorite full fat coconut milk is Aroy-D. See our other top picks for coconut cream and milk here. Coconut cream tends to yield creamier results due to the higher fat content. We
DO NOT recommend using Trader Joe’s coconut milk or cream – the formulation has changed in recent years and is now more prone to separation and oiliness. Serving: 1 half-cup servingCalories: 277 Carbohydrates: 17.7 gProtein: 2.2 gFat: 22.1 gSaturated Fat: 20.9 gPolyunsaturated Fat: 0 gMonounsaturated Fat: 0 gTrans Fat: 0 gCholesterol: 0 mgSodium: 34.8 mgPotassium: 4.8 mgFiber: 0.04 gSugar: 14.3 gVitamin A: 0 IUVitamin C: 0 mgCalcium: 1.2 mgIron: 0.4 mg Did You Make This Recipe?Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Reader InteractionsHow do you make cream from coconut milk?Coconut cream recipe. Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top.. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. ... . Whisk in a circular motion until it develops a cream-like consistency.. Is coconut milk ice cream good?Yes, coconut milk makes the perfect dairy-free milk for ice cream! With more fat than conventional milk, it creates creamy desserts with naturally lower calories. Plus, it has lots of tropical flavor with a silky texture, much like keto key lime pie.
Is coconut ice cream made from coconut milk?Coconut milk ice cream is a dairy-free frozen dessert consisting of unsweetened coconut milk or coconut cream, white sugar, and additional flavorings. This simple recipe results in a gluten-free and vegan ice cream, though some recipes may call for the incorporation of egg yolks.
Can coconut milk be frozen?Canned coconut milk spoils quickly, so pour whatever you don't use into ice cube trays and freeze. Once frozen, pop them out and store in a freezer bag. Add the cubes to the blender when making fruit smoothies, or to flavor a pot of hot soup or stew. The cubes may also be thawed overnight in the refrigerator.
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