Summer is the season for homemade ice cream. Conventional methods call for cooking down cream and milk and refrigerating it overnight before churning in an ice cream maker. The wonderful thing about coconut ice cream (besides the fact that it’s dairy free) is that you can skip that entire process and make the entire batch in under an hour. Coconut solidifies at a higher temperature than conventional dairy, so this recipe is perfect if you’re in a pinch and don’t have ingredients prepped the night before.
1 can Sprouts Coconut Cream
1 can Sprouts Full Fat Coconut Milk
⅔ cp. Sprouts White Sugar
1 Vanilla Bean, seeded
1 tsp. Vanilla Extract
Combine Coconut cream, coconut milk, sugar, vanilla bean seeds and vanilla extract in a high power blender and blend until everything is completely mixed and frothy. Let sit in fridge for 10 minutes.
Following instructions, set up your ice cream maker so it is ready to churn. Pour mixture into machine and let churn for 20-25 minutes or until all of liquid has come together.
Serve immediately for a soft serve texture, or freeze for an hour if you want it to solidify a bit further.