Summer’s here. That means you NEED ice cream. You don’t have to have an ice cream maker for these recipes, but it makes it a whole lot faster and easier if you do.
Basic Dairy-Free Vanilla Ice Cream
About 3 tbsp sugar, maple syrup, or honey (You might want it sweeter)
1 Tbsp vanilla extract
1 can full-fat coconut milk, chilled is better than room temp
For a fast milkshake:
Whisk ingredients together, throw it in your ice cream maker for 15-25 minutes and eat it.
For ice cream: Double this recipe and heat ingredients on low in a saucepan. Whisk until sugar dissolves. Chill in the fridge for at least 4 hours. Freeze according to the ice cream maker’s instructions and eat it. (It’s best served a few hours after it’s made.) If you don’t have an ice cream maker, put the mixture in a tupperware in the freezer. Stir it every 30 minutes to 1 hour until it’s the consistency of ice cream.
Dairy-Free Chocolate Ice Cream
1 can coconut milk
2 tbsp cocoa powder
1/3 cups sugar, honey, or maple syrup
Follow the same directions for the vanilla ice cream.