Coconut Icecream

For all the lactose intolerant vegans among us; a decadently creamy sweet dessert for those unbearably sweltering hot summer days.

I happen to be caseïne intolerant, which means that I attempt to avoid any kind of milk products. But sometimes those watery popsicles just won’t cut it. Then, on one hot summer’s day I wondered if the coconut icecream they were selling at the local italian gelateria was made using just coconut milk.

So, after some googling and experimenting, I found out a way to make it work without milk products and even without icecream maker!

Ingredients

2 cans Coconut Milk (full fat)

1 cup Sugar of choice

1 Vanilla Bean

2 tsp Vanilla Essence

A pinch of Salt

Since I don’t currently own an icecream maker, this recipe is made without one. However if you do have an icecream maker, it should turn out even creamier and easier to serve!

Add coconut milk, organic cane sugar, salt, scraped vanilla bean and vanilla extract to a blender (or use an immersion blender) and blend on high until completely creamy and smooth for 2-3 minutes to make sure the sugar is completely dissolved.

Pour into a big tupperware box or other type of freezer-safe container and place in the freezer. Since we’re not using an icecream maker; take it out once every hour and whisk it to loosen it up. This might seem like a useless step, but I promise you it did make a difference in the crystallisation of the ice. Repeat every hour until firm (6-8 hours).

Set out for about 15 mins beforehand so it softens enough to serve.