Vegan 3 Ingredient No Churn Coconut Milk Ice Cream

Vegan 3 Ingredient Coconut Milk Ice Cream



Only three ingredients? And it is vegan? And you don’t need an ice cream maker? And it actually tastes really, really good?

Yes. This Vegan 3 Ingredient No Churn Coconut Milk Ice Cream is fabulous!

Mix it. Freeze it. Eat it.

This recipe came into existence because of two things. First, I wanted something a little sweet but didn’t want to break out any kind of electrical appliance. Second, I had just been to a lovely luncheon at Melissa’s Produce that featured a demo and menu from Chef Yvonne Ardestani of My Eclectic Kitchen.

Chef  Yvonne develops vegan and gluten free recipes, which even this confirmed carnivore likes. I met Chef Yvonne a year or so ago at another Melissa’s Produce event, and immediately liked her, as she is very warm and personable. No creepy, fake personality and she doesn’t make you feel bad for not being a vegan. Living in Los Angeles you meet a lot of folks who think their chosen lifestyle is THE ONLY LIFESTYLE ANYONE SHOULD HAVE , and then look down their noses at you if you do not adapt said lifestyle. But not Chef Yvonne, though she will tell you of the health benefits and what it has done for both her husband and herself. Now that, I can relate to.

Though a vegan lifestyle will never be one for me, but I have been eating more meat free dishes, mainly for health reasons.  I am using Chef Yvonne’s My Eclectic Kitchen App (which is available for IOS and Android) for plant based recipe inspiration. At the luncheon I was able to sample vegan cheese, meatloaf and some quinoa meatballs that will be made in  my kitchen very soon.

For my sweet treat, instead of pulling out the heavy cream, I pulled out some cans of coconut milk, a vanilla bean and raw sugar to make this easy frozen dessert.


Vegan 3 Ingredient Coconut Milk Ice Cream


Vegan 3 Ingredient No Churn Coconut Milk Ice Cream
Prep time
Total time
Serves: about 4 cups
  • 2 cans (13.5 ounce) full fat coconut milk
  • ½ cup raw sugar
  • 1 vanilla bean
  1. Pour the coconut milk and sugar into a medium bowl.
  2. With a sharp knife, split the vanilla bean and scrape the seeds into milk. Add the vanilla pod also.
  3. Stir well to dissolve the sugar.
  4. Refrigerate the mixture for 3 hours to overnight to let the flavors develop.
  5. Remove the vanilla pod from the mixture.
  6. Whisk the mixture to evenly distribute the vanilla seeds, and to add some air to the mixture.
  7. Pour into a large loaf pan and place into the freezer.
  8. After about an hour, stir the mixture.
  9. Return it to the freezer until frozen solid.
You may substitute the vanilla bean with 1 teaspoon of vanilla extract



Brown Sugar-Vanilla Frozen Yogurt

Brown Sugar-Vanilla Frozen Yogurt

Brown Sugar-Vanilla Frozen Yogurt is actually the ingredient list. Brown sugar + vanilla + yogurt = creamy and tangy goodness.

As I am writing this the temperature outside is nearing 110°, and my entire duct system, furnace and air conditioner are being replaced. Considering the old Day and Night system was new when my parents bought this house 50 years ago, that is a pretty good run for a major appliance!

But, while everything is being installed, we have no AC during a brutal heat wave in the Western states. So, I decided I needed a cold treat for these hot days.

The yogurt I used was a full fat goat milk yogurt, but that can easily be substituted with a lower fat cow or sheep milk yogurt. Just make sure it is plain yogurt with nothing added, just pure yogurt. No sugar, no coloring, no cornstarch, no carrageenan, just pure yogurt.


Brown Sugar-Vanilla Frozen Yogurt
Prep time
Total time
Serves: 1 quart
  • 1 quart plain yogurt
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  1. Follow the instructions from the manufacturer of your ice cream maker for preparing to freeze ice cream.
  2. In a large bowl, stir together the yogurt, brown sugar and vanilla until the sugar is completely dissolved.
  3. Pour the yogurt mixture into your prepared ice cream maker, and freeze until the desired consistency is achieved.
  4. Place yogurt into a sealed container and place into freezer until ready to use.


Hot Days Need Cool Ice Cream

Homemade Ice Cream

Once again I show my age by referencing an old Eddie Murphy sketch from his Delirious video for my image. I can’t help it, it is ingrained in my brain because it is so incredibly funny. A classic. If you have never seen it, you can find it on YouTube.

But seriously, hot days need cool ice cream. It is summer and it is hot. A time to eat cold ice cream and ice pops while sitting on the front steps as the sun goes down.

Over at, I have posted a few really decadent, delectable and delicious ice cream recipes. Click the links below to head on over and elevate your ice cream to a new level.


Mango-Ginger Ice Cream


Spiced Avocado Ice Cream


Chocolate Covered Cherry Ice Cream

The Top 12 of 2012

It’s time to chill the bubbly and toast to new beginnings! 2012 is coming to an end, and at its regularly scheduled time as opposed to that Mayan apocalypse everyone was so worried about!

I decided to do what every other blogger on this earth is doing and put together a “Best of” post showcasing the most popular recipes on my site this year. I was kind of surprised to see that my list consisted of mostly meat and dessert recipes! But, I guess I am kind of a meat and dessert kind of gal! And apparently, my readers are meat and dessert people too!

Happy New Year!

#1 Slow Cooker Caribbean Oxtails

#2 Southern Style Baked Macaroni and Cheese

Macaroni and Sharp Cheddar | Black Girl Chef's Whites

#3 Braised Oxtails

#4 The Secret to a Moist and Flavorful Turkey

#5 How to Make Pork Cracklings

#6 Sweet ‘n’ Sticky Baby Back Ribs

#7 Chinese Scallion Pancakes

#8 Best Pound Cake Ever

#9 Persimmon Ice Cream

#10 Sweet Potato Gooey Bars

#11 Vanilla Meringue Cookies

#12 Brown Sugar Shortbread Cookies

Mango-Ginger Ice Cream


Ice cream. Such a gloriously rich, creamy, calorie dense treat, loved by young and old alike. Actually it is the prefect food for the very young and very old, as you do not need teeth to eat it, right?

This ultra rich version features fresh mango and ginger root, a perfect pairing of tropical flavors.


When I buy mangoes, I rarely do anything with them but peel them and eat them. I often don’t even cut them! Peel and bite, no muss, no fuss!  At Camp Blogaway 2012, I was given a case of mangoes by the National Mango Board, so I could eat some and play with them too! Obviously, playing for me means playing with food.

One of the things I did was develop this Mango-Ginger Ice Cream, since I live in a house of ice cream lovers. And mango lovers. Seemed logical.


Recipe: Mango-Ginger Ice Cream


  • 2 cups half and half
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 cup raw cane (turbinado) sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups mango puree
  • 1 tablespoon freshly grated ginger


  1. In a saucepan, scald the heavy cream and half and half.
  2. In a large bowl, whisk together the egg yolks, sugar and salt.
  3. When the cream mixture is hot, add a small amount to the yolk mixture, being sure to whisk constantly. Slowly whisk in the remaining cream, then place the bowl over a pot of simmering water.
  4. Whisking constantly, heat the cream and egg mixture, until thickened enough to lightly coat the back of a metal spoon.
  5. Pour the custard through a fine mesh strainer into another bowl. Cool the custard completely in an ice bath.
  6. When the custard is cooled, stir in the vanilla, mango puree and ginger.
  7. Following the instructions on your ice cream maker, freeze the ice cream.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)


Cheryl D Lee on Foodista