So my quest for the perfect creamy dairy-free ice cream began. It took a few trys to get it right. Some were not very coconutty, others didn't freeze well, and others were more like iced milk than ice cream.
Then I stumbled on a recipe at Allrecipes. My search has ended. This ice cream turned out smooth, creamy, sweet, very coconutty, and completely vegan. What more could you ask for? Chocolate. You can never go wrong with chocolate. Just a little goes a long way. It's like a frozen Mounds bar.
Just try it. You'll love it. I promise. Just do it already!
Coconut Ice CreamFrom Allrecipes.com
1 (15 oz) Can Cream of Coconut
1 Cup Unsweetened Unflavored Soy Milk
1 1/2 Cups Unflavored Soy Creamer
Optional: 1 Cup Shredded Coconut
Note: Cream of Coconut is not the same as Coconut Milk or Coconut Cream. Cream of Coconut is thick and sweetened (look for sugar in the ingredients). It is typically found with drink mixes for Pina Coladas.
- In a bowl, mix all of the ingredients together thoroughly.
- Make sure your ice cream maker is set up and ready to go.
- Pour the liquid mixture into your ice cream maker.
- Freeze according to the directions of your particular machine.
Yeilds approx. 2 quarts of ice cream.
You can use regular dairy products for this recipe as well. I'm sure it would turn out even creamier using real cream.