This sweet treat is delicious plain or served with fresh berries, pitted cherries, or sliced peaches.
Yield: 4 cups (8 servings)
2 (14-ounce) cans coconut milk
½ cup granulated sugar, preferably organic
1 teaspoon vanilla extract
In blender, process coconut milk, sugar, and vanilla until smooth and thoroughly mixed.
Pour mixture into bowl of an ice cream maker, and freeze according to manufacturer’s directions, about 25–30 minutes.
Spoon ice cream into freezer-safe container.
Cover and freeze 1 hour or until firm enough to scoop.
Chef’s Tips:
This recipe works best with a good quality full-fat coconut milk that contains guar gum, such as Thai Kitchen.
If you don’t have an ice cream maker, freeze the mixture in a freezer-safe container, and freeze for 1 hour. Remove from freezer and stir to incorporate air and break up ice crystals. Repeat for 3 to 4 hours. Cover and freeze until firm.
To transport it to a summer gathering, place in an ice chest with an ice pack on top of it to keep it as cold as possible. Serve within 2 to 3 hours.
Heather Reseck, a registered dietitian nutritionist and nutrition coach, teaches hands-on plant-based cooking classes. Since she and her husband are empty nesters, she often uses potlucks for getting feedback on new recipes she is developing. Her recipe blog is www.veggiemakeovers.com.
