Coconut Milk Ice Cream is one of our favorite summer treats.
It’s what we often serve to guests, and it gets rave reviews from both Real Foodies, and folks who could care less about the fact that it’s dairy and sugar-free. 🙂
Just like with smoothies, the possibilities are endless!
Here’s the basic idea:
coconut milk + frozen fruit + vanilla extract + liquid stevia
Our favorite combination…
- 1 can coconut milk
- frozen peaches, about 3 lbs.
- 1 TB (or more) vanilla extract
- 1 squirt (to taste) liquid vanilla stevia (See photo of “1 squirt”)
Combine all ingredients and blend. We use our Vitamix, of course–it’s perfect for recipes like this.
It will get very thick, so be prepared to use the tamper to push the frozen fruit down into the blades.
This recipe makes enough for 8-10 people, as it’s very rich. For a smaller crowd, just decrease the amounts.
It’s a great dessert for company; as I mentioned above, everyone who’s tried it at our house–sugar free or not–has raved about it.
Tip: when planning to serve it to dinner guests, you can place all ingredients except the frozen fruit in the blender prior to dinner. Then, as everyone is finishing up the meal, throw the fruit in the blender and blend. Voila! Dessert.
Leftovers can be frozen as popsicles or in ice cube trays to be used in future smoothies.
- Frozen Strawberries: follow directions above, using strawberries instead of peaches.
- Frozen Blackberries: follow directions above, using blackberries instead of peaches.
- Mint Choc. Chip: see below.
- Vanilla: see below.
My friend Diana uses this recipe, with good success:
2 cans coconut milk
1 1/2 cups almond milk
1/4 cup xylitol or a few drops of stevia
vanilla to taste
“Our favorite is mint chocolate chip. For that we add mint flavor/extract and an 85% dark chocolate bar crunched up. We also made vanilla and that was great too. Oh, and we’ve made chocolate by adding cocoa powder.”