Dairy-Free Vanilla Ice Cream
Ingredients:
- 2 cans (13.5 oz each) full-fat canned coconut milk, chilled overnight
- 1/2 cup granulated sugar (adjust to taste)
- 2 teaspoons vanilla extract
- Pinch of sea salt
Directions:
- Chill coconut milk: This ingredient takes the place of heavy cream and milk in a traditional ice cream recipe, as well as eggs. Place the cans of coconut milk in the refrigerator overnight. This will cause the cream to separate from the liquid.
- Prepare the ice cream base: Open the chilled cans of coconut milk and scoop out the solid coconut cream into a mixing bowl. Save the remaining liquid for other purposes.
- Whip the coconut cream: Using a hand mixer or stand mixer, whip the coconut cream until it becomes smooth and slightly fluffy.
- Combine ingredients: Gradually add sugar, vanilla extract, and a pinch of sea salt to the whipped coconut cream. Mix until all ingredients are well combined and the mixture is smooth. Taste and adjust sweetness if necessary.
- Chill mixture: Place the mixture in the refrigerator for about 1 hour to chill. This helps the flavors meld together and improves the texture of the ice cream.
- Churn: Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-30 minutes, or until the mixture has thickened to a soft-serve consistency.
- Freeze: Once churned, transfer the ice cream to a freezer-safe container. Smooth the top with a spatula, then cover with a lid or plastic wrap. Freeze for at least 4 hours, or until firm.
- Serve: Remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly. Scoop into bowls or cones, and enjoy your creamy dairy-free vanilla ice cream!
You can also garnish your vanilla ice cream with fresh fruits, chocolate chips, or crushed cookies for added flavor and texture. Enjoy!