VeganDairy-freeGluten-freeVegetarian Ice Cream
Dairy-Free Vanilla Coconut Ice Cream
A dairy-free vanilla ice cream of just coconut milk, sugar and vanilla, for the pint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 415 ml | 14 oz | full-fat unsweetened coconut milk | |
| 100 g | ½ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract |
Ingredients
Method
- Whisk the coconut milk in a bowl until smooth. Add the remaining ingredients and whisk until well combined and the sugar has dissolved.
- Pour the base into a pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 298 kcal
- Fat
- 21 g
- of which saturates
- 19 g
- Carbohydrate
- 28 g
- of which sugars
- 25 g
- Fibre
- 0 g
- Protein
- 2 g
- Sodium
- 15 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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