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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!
Course Dessert
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories
Author Holly

Ingredients

For Vegan Sweetened Condensed Milk

  • 1 can coconut milk entire can
  • ¼ 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 teaspoon 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.