Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk (chilled overnight)
- ½ cup maple syrup or agave nectar (or to taste)
- 2 tsp pure vanilla extract
- Optional flavor add-ins:
- Chocolate: 3 tbsp cocoa powder or melted vegan chocolate
- Fruit: 1 cup blended fresh fruit (like mango, strawberries, or bananas)
- Nut Butter: ¼ cup almond or peanut butter
- Cookies or Chocolate Chips: ½ cup vegan cookie crumbles or chips
Instructions:
- Prep the Coconut Milk:
- Open the chilled coconut milk cans and scoop out the solid cream into a blender. Discard the liquid or save it for smoothies.
- Blend the Base:
- Add the maple syrup and vanilla extract to the blender with the coconut cream. Blend until smooth and creamy.
- Add Flavors (Optional):
- If you’re adding flavors, blend them in now. For chunks like cookies or chocolate chips, stir them in by hand after blending.
- Churn or Freeze:
- With an Ice Cream Maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Without an Ice Cream Maker: Pour the mixture into a shallow container and freeze for 30 minutes. Stir vigorously with a fork to break up ice crystals. Repeat every 30 minutes for about 2-3 hours until creamy.
- Freeze Until Firm:
- Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
- Serve:
- Let the ice cream sit at room temperature for 5-10 minutes to soften before scooping. Enjoy!
Tips:
- For a creamier texture, add 1-2 tbsp vodka (optional; prevents hard freezing).
- Experiment with different sweeteners, spices, or mix-ins like shredded coconut or nuts.
Let me know if you’d like suggestions for specific flavors! 🌱🍦
