Vegan, dairy free ice cream that’s creamy and delicious using no bananas at all! Because the base is coconut, you will taste the coconut a bit. This ice cream will be lower in carbs and sugar than banana ice cream, but higher in fat and calories.
2 Tbsp coconut flour
1 can of coconut milk 15 oz, full fat
1 can of light coconut milk 15 oz
mix-ins ex: vanilla extract, cocoa powder, strawberry puree, etc.
1/4-1/3 cup sweetener to taste
Chill your full-fat coconut milk in the fridge overnight.
When ready to make ice cream, flip the can over, pour out the water (reserve for a later use) and transfer coconut meat to a bowl.
Use a hand mixer to whip up the full fat coconut milk to a whipped cream consistency.
Add in other ingredients.
Transfer to the freezer for 3-4 hours, stirring every 20-30 minutes.
Allow to thaw for 15-20 minutes before scooping and devouring.
Serving: 1 cup
yields 3 cups servings