This coconut ice cream recipe uses just three ingredients and is super easy to make. It’s dairy-free, vegan-friendly, and has been going down well as a delish cold dessert in our household lately thanks to the summertime humidity!
- 2 cans coconut cream (2x 400ml)
- 1/2 cup of brown or raw sugar
- 2 tspns vanilla extract or vanilla paste
If you’re planning to use an ice cream maker, don’t forget to put the bowl in the freezer as soon as you decide to make this as it should be in there for around 24 hours before churning!
Place all three ingredients into a saucepan and cook over medium heat, stirring gently until sugar is melted. Pour mixture into a heatproof bowl and allow to cool, then cover and place in refrigerator to chill for around 6-8 hours or preferably overnight.
No ice cream machine?