Nothing screams summer to me like ice cream! If you’ve been following this blog for a while, you might have already come across two of my more popular frozen dessert recipes: 4-Ingredient Avocado Ice Cream and Golden Coconutmilk Ice Cream. So this time, I wanted to go ALL out with a post that teaches you how to make three kinds of creamy, delicious ice cream from the same foolproof coconutmilk base.
All you need to prepare the ice cream base is…
full-fat coconutmilk
agave or your favorite vegan-friendly sweetener
vanilla extract
a pinch of salt
For Vanilla Chocolate Chip Ice Cream, you will add
dairy-free chocolate chips
more vanilla extract
before you blend!
For Double Chocolate Ice Cream, you will add
cocoa powder
dairy-free chocolate chips
For Mango Coconut Ice Cream, you will add
ripe mango
coconut flakes
Seriously… it’s THAT simple. No fancy ice cream machine needed. Which flavor are you going to try first?
No-Churn Coconutmilk Ice Cream (3 Ways!)
Ingredients:
- 2 14 oz cans full-fat coconutmilk, refrigerated overnight
- 1/3 cup agave
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp dairy-free chocolate chips
- additional tsp vanilla extract
- 1/2 cup cocoa powder
- 2 tbsp dairy-free chocolate chips
- 1 tbsp agave
- 1/2 cup ripe mango
- 1 tbsp coconut flakes
- splash of plant milk
Instructions:
- Scoop the cold coconut cream out of the cans, and add to a blender. You can save the leftover water to use later. (Personally, I like to use this water to prepare rice for a really nice coconut-y flavor!)
- Add the remaining ingredients.
- Depending on which flavor you want to make, add the ingredients in the quantities indicated above and blend!
- Transfer the mixture into a freezer-safe container and freeze for at least three hours but preferably overnight.