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
 
Author:
Serves: about 4 cups
Ingredients
  • 2 cans (13.5 ounce) full fat coconut milk
  • ½ cup raw sugar
  • 1 vanilla bean
Instructions
  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.
Notes
You may substitute the vanilla bean with 1 teaspoon of vanilla extract

 

 

Comments

  1. Carol Ann Napolitano says

    I just wanna say hello, it’s a real honor to be able to make and read your recipes, Thank You!

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