Coconut Vanilla Ice Cream

Vanilla Ice Cream 3Summer is still here. It is still hot. It is still really hot. I scream, you scream, we all scream for ice cream! Honestly, all I want to eat is ice cream right now. Non-dairy ice cream, of course! This ice cream is my favorite go-to, full-proof recipe. Homemade ice cream tastes so good! Plus, I love knowing all of the ingredients I am eating are real! I love this ice cream plain. I love it in a banana split. I love it with cake. I love it with pie. I love it with brownies. I love it with mix-ins…I think you get the idea that I love this ice cream! You must make this ice cream now! It will cool you off and I promise you will love it too!Vanilla Ice Cream

Vanilla Ice Cream 2

1 14 oz. can coconut milk
1/4 cup light agave nectar
1/2 teaspoon vanilla extract
pinch fine ground sea salt

*Note: Add in 1/8 teaspoon of guar gum to keep the ice cream soft enough to scoop after placing it in the freezer. Mix all ingredients together and place in ice cream maker and process according to manufacturer’s instructions.

1/3 cup chopped chocolate bar
1 teaspoon peppermint extract
swap out the agave nectar for coconut nectar and add in 1/3 cup chopped pecans
fresh strawberries
pineapple, bananas, berries for tutti-fruitti flavor!
swap out the agave nectar for maple syrup and add in 1/4 teaspoon cinnamon
Be creative! The possibilities are endless…

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  1. […] cool 10 minutes before serving. Serve as is, or with this Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days. (Adapted from Recipe Source: Minimalist […]

  2. […] cup vanilla coconut milk ice cream (this homemade recipe is my […]

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