VEGAN ICE CREAM
VEGAN ICE CREAM CAN TOTALLY BE CREAMY, YUMMY, AND REFRESHING ANY TIME OF THE YEAR. AND WITH THIS RECIPE, YOU CAN MAKE IT HAPPEN IN ONLY 3 INGREDIENTS AND WITHOUT THE USE OF AN ICE CREAM MAKER!
Servings 6
Calories
Ingredients
For Vegan Sweetened Condensed Milk
- 1 can coconut milk entire can
- 1/4 cup honey (or agave, maple syrup, or brown rice syrup)
For Ice Cream
- 2 cans coconut milk full fat, solids only, refrigerated at least 24 hours prior
- 1 tsp vanilla
Instructions
- Make sweetened condensed milk at least 2 hours before making the ice cream.
- Heat the entire can of coconut milk into a medium saucepan, stirring on occasion. Bring to a boil for 5 minutes, stirring and keeping a watchful eye on it.
- Add in the honey and reduce heat to a simmer for 25-30 minutes or until milk has been reduced by half.
- Remove from heat and let cool down, refrigerating once at room temperature.
For ice cream
- In a large bowl, whip together coconut milk solids until smooth and fluffy. Add in the vanilla and mix completely.
- Gently fold in the cooled vegan sweetened condensed milk.
- Pour into a small loaf pan or freezer safe container and freeze for at least an hour for optimal thickness. (see notes)
Notes
Ice cream can be enjoyed immediately, but I find it to be perfect after being frozen for 1 hour. More than a few hours and you will have to let the ice cream sit for awhile and thawing before serving.