Vanilla Ice Cream

During stressful times, it’s really easy to binge on sweet or salty foods, and dessert is hands-down my greatest vice! I’ve been trying my best to listen to my body and choose foods like granny smith apples, dates, and paleo dark chocolate to get my sweet fix. When I’m testing recipes, my goal is to create something that’s healthier than the store-bought alternative, yet still delicious!

There are so many great dairy-free ice creams on the market, but if you have the time to make it yourself, why not avoid the extra sugar and additives?! The base of this recipe is canned coconut milk, and a full fat coconut cream is best. It’s good to get in the practice of always checking the ingredients of packaged goods before purchasing. Many brands of canned coconut milk contain guar gum or coconut extract in place of actual coconut. Not necessarily unhealthy… but why not just have the real thing? The coconut milk varieties from Trader Joe’s are hands-down the best ones on the market, with just two ingredients in a BPA-free can.

There are only two other ingredients in this recipe! No need for an ice cream maker, simply freeze the coconut milk in ice cube trays or a shallow dish, blend with maple syrup and vanilla, and enjoy. It’s a much more rewarding experience when you’ve made the ice cream yourself and know exactly what you’re eating 🙂

Vanilla Ice Cream
Total time: 5 hours, active prep time 10 mins, serves 3
• 1 can coconut milk
• 2 tsp vanilla paste or extract
• 1 TBSP maple syrup (or 2 TBSP if you prefer a more maple taste)
• 2 TBSP non-dairy milk (I used more coconut milk)
*Commissions can be earned on linked products*

1. Shake can of coconut milk (it often naturally separates) and pour into ice cube trays, fill each “cube” half way OR freeze in a shallow covered container lined with parchment paper
2. Freeze at least two hours
3. Remove cubes OR break into chunks if using container and place in high-powered blender
4. Add other ingredients and blend, use blender tamper to ensure all cubes or chunks have dispersed
5. Serve as froyo OR pour into container and freeze again for a firmer ice cream
6. Wait 1 hour, remove from freezer and stir mixture, place in freezer another hour
7. Repeat step 6
8. Remove from freezer about 5 minutes before serving

Store in freezer for 2 weeks (if it lasts that long!)

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s