Vegan Coconut Ice Cream
Adapted from Julia Turchen’s Small Victories.
This recipe is hands down one of my favorite ice creams, and pretty much anyone with any dietary issues can eat it. Easy to prepare, delicious, and there is no need for an ice cream maker—just a couple of empty ice cube trays, a freezer, and a few pantry items you probably already have on hand.
Pairs well with our LFE Approved Chocolate Sauce.
1 can (14 ounces) coconut milk
- 1 can (5.4 ounces) coconut cream
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 pinches of salt
- 2 pinches nutmeg
Mix everything together in a medium-sized bowl. I like to do this in my big measuring cup since it is easier to pour from. It might take a little mushing to get the coconut cream and milk incorporated.
Pour into ice cube trays and let freeze overnight or for at least 4 hours. When frozen solid, dump them into a food processor. If the ice cubes don’t pop right out, I find that running a fork around one edge of each cube helps to nudge them free. Pulse until cubes are broken into smaller pieces and then process for about 2 minutes, scraping edges a few times until it becomes smooth and creamy. If there are big chunks that won’t break into pieces, let the mixture sit for a minute or two to soften and then keep processing.
Serve immediately or scoop into a glass jar and freeze for up to one week. If you are freezing it will need to sit for a few minutes until it becomes soft enough to scoop.
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