Vanilla Ice Cream!!!!

I’m adapting a recipe for vanilla ice cream from Kelly Brozyna’s new cookbook  ‘The Spunky Coconut Grain-free Baked Goods & Desserts’.

Ingredients

• 2 cans of coconut milk
• 1/2 cup coconut cream
• 1 cup unsweetened almond milk
• 10 soaked & pitted dates
• 2 Tbs vanilla extract

Directions

• Put the freezer bowl from the ice cream maker in the freezer at least 8 hours before you start.
• Blend all the ingredients
• Start the ice cream machine
• Pour the mixture into the machine
• Wait 20-40 minutes (I suggest 40 minutes)
• Put what is now soft serve ice cream into a new container and put it in the freezer for 2 hours. (If you leave it in there for longer you may want to take it out of the freezer 15 minutes before you eat it. So it can soften up.)
• Eat!

FYI

• The way I made this you will need over 2 cans of coconut milk. So have 3 on hand.

• You need an ice cream machine for this recipe.

• Your ice cream will freeze hard. Kelly leaves hers out for 30 minutes before she eats hers. It doesn’t freeze hard because the recipe is bad, but because of two reasons.

1. Home ice cream machines can’t move as fast (and so get as much air into the ice cream) as commercial ice cream machines. So the ice cream will have less air and be a bit denser than the store bought kind. Consequentially it will require a little more time on your counter to get to the right consistency.
2. Home freezers tend to be colder than the commercial freezers and wont keep the ice cream at the perfect temperature for the perfect texture.

Just a heads up.

Thank you Kelly for the inspiration for this recipe! I love a recipe that can take my kind of manhandling and still come out delicious. Check outwww.TheSpunkyCoconut.com and Kelly’s new cookbook “The Spunky Coconut Grain-free Baked Goods & Desserts”

Good luck!

Lovelillian

Filed in: desserts
Tagged with: food • ice cream • Lillian's Test Kitchen • raw • soy-free • sugar-free • the spunky coconut • vegan