August 2, 2012

Vanilla Bean Coconut Milk Ice Cream

Here is a re-vamped & much healthier version of the typical ice cream that we all love in the hot months of summer.  It's also dairy free, making it a great option for those who are dairy/lactose intolerant.  It only has 3 ingredients, so it's definitely easy & budget friendly - plus you can pronounce all the ingredients in it!  Definitely a plus in my book.  You don't even have to have an ice cream maker to pull if off either, although you can use one for faster preparation.

Vanilla Bean Coconut Milk Ice Cream
created by Mrs Happy Homemaker for Life Around Home

  • 2 (14oz) cans full-fat coconut milk
  • 1/2 cup honey
  • 1 vanilla bean, split & insides scraped out with a knife (you can also substitute 2 tablespoons of real vanilla extract for the vanilla beans)


Thoroughly combine the coconut milk, honey, & the insides of the vanilla bean with a whisk or electric mixer.  Make sure you beat it well for the honey to combine with the coconut milk.  If using an ice cream maker, follow the manufacturers instructions. Afterwards, place the ice cream in a covered freezer-safe container & freeze for a few hours for flavors to meld & for the ice cream to firm up.  Alternatively, if not using an ice cream maker, place the combined mixture into a glass or steel bowl, cover with plastic wrap, & freeze - removing every hour to whisk it until it's the desired consistency.  This will last 1-2 weeks in the freezer.  


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