Homemade vegan ice cream? Yup, and it’s easy to make.
Start with a can of coconut milk for a rich and creamy base. Simply combine the coconut milk with some almond milk and blend in ripe fruit and organic sugar. Chill the mixture then freeze in an ice cream maker. Scoop and enjoy.
Vegan Mango Coconut Ice Cream
1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup organic evaporated cane sugar
1/2 cup unsweetened almond milk (homemade or purchased)
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur such as Grand Mariner or Cointreau
1/2 teaspoon pure vanilla
Combine coconut milk, sugar, almond milk and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 1 quart (4 cups)
Tip: Homemade ice cream freezes very firm. Adding the orange liquor makes a slightly softer ice cream since alcohol does not freeze.
For a soft serve consistency, serve immediately.
For a firm, scoop-able consistency transfer to a freezer container and freeze until firm. Homemade ice cream freezes very firm. To serve, let the coconut ice cream soften at room temperature for 10 to 15 minutes or until soft enough to scoop.
Recipe Link:
Pina Colada Ice Cream from Elana’s Pantry
Product Link:
Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker
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