Coconut Vanilla “Ice Cream”

This is just so good. I mean. Just so good. Being lactose-free, soy-free, sugar-free and processed foods-free, I’m limited as to what I can and can’t eat. And I can eat this. All day long. And it’s just so good. If you

Only downfall, it doesn’t firm up that well in the ice cream maker and it gets too hard in the freezer. So it’s an “eat as soon as it’s done” kind of ice cream. But that’s okay – if you’ll excuse me, I have a hot date with a random chick flick (suggestions welcome) and my “healthy” coconut ice cream.

I hope your tummy and taste buds enjoy this as much as mine do. 🙂


Coconut Vanilla “Ice Cream”

  • 1 13.5-ounce can coconut milk
  • 1 1/4 cup vanilla almond milk
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • Toasted coconut or fresh fruit

Combine all ingredients in a medium-sized bowl and mix well until honey is dissolved.

Turn ice cream maker on and pour mixture in. When ice cream starts to firm a bit, toss in toasted coconut. If using fresh fruit, add right before the mixture is done. (Freezing the fresh fruit works best.)

Let ice cream maker operate for 30 minutes. Serve immediately.

Makes a quart.


You may also like

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.