Ok technically this isn’t ice cream as it contains no cream at all but I promise you this super easy treat is amazing. If you are familiar with using coconut milk you will understand this is not a low fat dessert. However, it is full of “good” fat. It also uses very little sugar (or almost none if you use Splenda like I do).
One note – don’t complete the last step until you are ready to serve because it melts much quicker than regular ice cream.
Easy Dairy Free Coconut Ice Cream
Makes 4 good sized servings
- One can of Blue Dragon coconut milk
- 1/2 teaspoon of vanilla
- 1/8 cup of sugar, Splenda or sweetener of your choice
I recommend putting your can of coconut milk in the fridge for a few hours or over night. This isn’t essential but it will speed up the freezing process.
Pour the coconut milk, vanilla and sugar into a mixing bowl. Stir until combined.
Pour the mixture onto a cookie sheet that is lined with a baking mat or parchment or waxed paper. Spread on the cookie sheet.
Place in the freezer for a couple of hours until completely frozen.
Remove from freezer, break the frozen coconut mixture into pieces and place in a blender or small food processor.
Blend until smooth. This will not get “ice cream” smooth but more like a nice thick slush.