Growing up allergic to dairy is rough. Add in the fact that your parents sell ice cream on a consistent basis makes it even tougher. Did I mention they sold soft-serve!? Tough childhood. But I made it through. Shout out to my sis who would sometimes skip her ice cream because she felt bad I couldn’t have any. xoxo
I learned the technique for freezing your coconut milk here!
- 1 can room temperature, full-fat coconut milk
- 1 tablespoon vanilla extract
- 1 tablespoon honey or coconut nectar
- 5 drops liquid stevia
- Line a loaf pan or round cake pan with parchment paper.
- Vigorously shake your can of coconut milk to be sure it’s well combined. When you open the can, if it seems separated or chunky, pour in a blender and pulse until creamy.
- Pour the milk in the lined loaf pan and place in freezer. Freeze until solid (about 5 hours).
- When the milk is frozen, lift the parchment paper out of the pan and slam it on your counter breaking it into pieces. Use a knife to cut into smaller pieces. The smaller the pieces, the easier it will be to process.
- Place the milk pieces into a food processor and blend until smooth. Add vanilla, honey, and stevia and blend again until combined.
- For soft ice cream, it’s ready to enjoy!
- For hard, scoopable ice cream, pour the ice cream back into a lined loaf pan and place back in the freezer until hard. Let thaw on the counter for 10 minutes before scooping.
- Top with your favorite guilt-free topping! I use Lily’s stevia-sweetened chocolate chips.