3 Ingredient Coconut Milk Ice Cream
This 3 Ingredient Coconut Milk Ice Cream is so easy you’ll almost wonder why you’ve ever made it another way! It's dairy free and egg free. And honestly it is the thickest, creamiest, best consistency of any homemade ice cream. Most homemade ice creams freeze too fast so they can end up icy, but the coconut milk is so thick and creamy the texture holds up to freezing really well. Even after days in the freezer it’s creamy and delicious. Just be sure to take it out of the freezer for about 10 minutes before you are ready to eat it.
Ingredients
- 2 cans coconut milk (13-14 oz. each)
- 3/4 c. sugar (can substitute agave nectar or honey too - about 1/3 cup)
- 1 tsp. vanilla
Instructions
- Shake up coconut milk cans, then open and pour into large bowl. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes.
- If you don't have an ice cream maker, pour into a freezer safe tupperware. Put in freezer and stir about every 25 minutes, until firm enough to eat.
- Before serving, especially if ice cream has been in the freezer for 8 or more hours, get it out to soften about 15 minutes before eating.
- Scoop and enjoy!