I don't think its a secret ... my family loves ice cream. We do our fair share of going out for ice cream (check out our Bay Area Ice Cream Tour posts) and since a few years ago when my girls got me a ice cream maker, we love making homemade ice cream as well. Given that this is summer and yesterday was National Ice Cream Day, I decided to try my hand at making dairy-free ice cream. After a quick search, I decided to try the this version from kitchn. It was really easy and very tasty. This one is going into the rotation for homemade ice cream.
Directions1. Shake the coconut milk. Before opening, shake the cans to thoroughly mix since the liquid inside the can can separate with the thick layers of coconut fat on top and the thin layers on the bottom.
7. Churn the chilled mixture until the consistency of soft serve. If you want to add any extras (nuts, chocolate, fruit, etc ...), add it in now and churn a few more seconds until fully incorporated.
Have you every had ice cream in coffee? Coffee + coconut milk ice cream was the perfect combo for a late afternoon snack.
I'm on the hunt for other non-dairy ice cream recipes so if you have any favorites, please let me know in the comments below!
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