Homemade Ice Cream

Course: Snacks & Sweets

Servings: 4 people

1 can full fat coconut milk not coconut cream
1/4 cup raw honey or maple syrup if using honey, best if it’s liquid and not crystalized
1/2 tsp vanilla extract
1 to 1 ½ cups fruit optional, see suggestions below

Grab your coconut milk and be sure when you shake it, you can hear the milk mixing all around. If not, it has solidified, so place the can in a bath of warm water for 5-10 minutes and it will become liquid.
Whisk coconut milk, honey and vanilla in a large measuring cup, ideally one with a spout.
Prepare fruit/add-ins. See suggestions below.
Take base out of the freezer. Turn on and pour the coconut milk, honey and vanilla mixture into the base.
Let the ice cream mix for 5-8 minutes, and then pour the fruit or add ins. Take a spoon and mix it all around so it becomes evenly distributed.
Let the ice cream mix for 20-25 minutes, stirring with a spoon one or two more times. We usually turn it on right before dinner and it’s ready by the time we’re done and have cleared the table.
Serve. Top with coconut flakes, cacao nibs, mint – you name it!

Add ins, all of the combos we’ve tried this summer: 1.5 cups of fresh strawberries, 1 cup frozen wild blueberries, 1.5 cups stewed strawberries and rhubarb. ½ cup mini chocolate chips or cacao nibs (these are crunchy, I suggest you try it!).
The coconut milk, honey and vanilla are the base recipe. Feel free to play around with it and add cacao powder to make it chocolate, cold brew coffee to make it coffee flavor…get creative!
For the ice cream maker I recommend above, be sure that the base is in the freezer for 24+ hours, and that you only take it out to use just before you’re ready to make the ice cream!
The ice cream is not as good once it’s been in the freezer. Just after it’s made, it has the consistency of soft serve ice cream, and once it’s frozen it can be hard to scoop. If you do freeze it, take it out of the freezer 10-15 minutes before you want to eat it!