This ice cream is vegan, free of refined sugar, totally fantastic and easy. Same goes for the peach cobbler it’s sitting atop; that recipe is coming soon. Vegan ice creams have the tendency to crystallize without the use of thickeners and lecithins. If you don’t like playing with weird ingredients in the pursuit of delicious ice cream, give this recipe a try. There’s just enough fat from the coconut milk and alcohol from the extract to keep things smooth, creamy and easy to scoop.
I like sweets which play on the salty side, so my pinches of salt are quite generous. Adjust to your own taste.
Coconut Milk Ice Cream
Makes just about 2 1/2 quarts
2 cans (14-15 oz each) full-fat Coconut Milk*
¼ cup Pure Maple Syrup
¼ cup or 205g Medjool Dates, pitted
2 big pinches unrefined Sea Salt
2 tbsp Vanilla Extract
Seeds of 1 Vanilla Bean
1. Blend all the ingredients in a blender until smooth. Chill, covered, for at least 2 hours in the fridge.
2. Pour mixture into an ice cream maker and do whatever is called for by the manufacturer of yours. No machine? Give one of these methods a try.
3. Store in the freezer (bet I didn’t have to tell you that) for firmer ice cream, or serve straightaway for a softer consistency.
*Look for brands which list only coconut and water on the label, stay away from those which add thickeners and preservatives.
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