The BEST, Easy, Vegan Coconut Milk Ice Cream + a Vegetarian Option (Sugar free & Dairy Free)
Landon and I love ice cream. It is my favorite dessert and I would pick ice cream over any type of dessert, any day of the week. A couple months ago, Landon and I went vegan (for the month and now we lean more heavily toward the plant based meals) and ever since going vegan, we’ve really decreased our dairy intake in our household. We still use dairy in small amounts, but I love finding replacement options and ice cream that tastes good that isn’t dairy, is hard to find. But, low and behold a couple weeks ago, I stumbled across (i.e. I threw random ingredients into the blender and hoped it would turn out) the BEST coconut milk ice cream recipe.
It is everything that ice cream should be, creamy, sweet, and ‘milky,’ and tastes decadent. The thing I loved about it, is that it doesn’t taste icy. A couple vegan ice creams I’ve tried making have turned out icy and icy ice cream is not what ice cream should taste like. So, when this recipe turned out almost as creamy as full-fat dairy ice cream, it was a happy day and I knew I had to share it with you all.
You can use this recipe as strictly a vegan recipe, or you can use my favorite Designer Protein Totally Egg protein and make it vegetarian for a protein boost! Designer Protein’s totally egg protein powder is made of only clean, simple 6 ingredients and legit the best protein powder that I’ve had for a while. It is creamy, sweet (sweetened with Stevia) and gives the ice cream a nice, little protein boost and a light, vanilla flavor. PS. You can use my code, BETHANY30 to get 30% off your first order for Designer Protein!
Okay, enough talk, let’s get this ice cream recipe, shall we?
The BEST Coconut Milk Ice Cream (Vegan, Sugar Free, and Diary free + Vegetarian post-workout option)
- 1 can full-fat, chilled coconut cream
- 1 can full-fat, chilled coconut milk
- 6 pitted dates
- 1 Tbsp. arrowroot
- 1 Tbsp. vanilla extract
- Optional (but highly encouraged!) 1-2 scoops of Designer Protein’s Totally Egg vanilla protein
Chill coconut milk in fridge at least 12 hours before making the ice cream. I usually buy the cans the day before, let them chill for around 24 hours before making. Once the cans are chilled, pour the entire contents of the two cans of coconut milk/cream into a high speed blender (or food processor.) Add the rest of the ingredients and blend until smooth and creamy. I blend it on high until the dates are totally chopped and super fine. Taste a couple times (trust me, it won’t be hard to do) and make sure that the level of sweetness/vanilla flavoring is enough for your taste buds!
Once all smooth and creamy, pour into a loaf pan, cover and freeze until solid. I like to stir it a couple times for the first hour. Let freeze until solid. Scoop out of loaf pan (or to make it easier, you can freeze in ice cube trays) and pop the frozen chunks or cubes back into blender. Blend on high until it is creamy, milky, and looks straight up like vanilla ice cream.
Scoop into bowls or cones and top with homemade chocolate sauce (recipe below) fresh fruit, nuts, etc. or enjoy plain. You are welcome 😉
Homemade Magic Turtle Shell Sauce
You know that magical chocolate syrup that froze and cracked over ice cream and was straight up magical? I polished that classic treat up a bit and made turned it into a homemade, easy chocolate sea salt sauce that taste just as magical as that bottled stuff used to. Enjoy over ice cream, dunked on frozen bananas (chocolate covered frozen bananas anyone?) drizzled over strawberries or anything else your heart desires.
- 1/4 c. melted, organic coconut oil
- 1/4 c. scant cocoa powder
- 1/8 tsp. pink Himalayan sea salt
- 1 tbsp. pure, maple syrup (organic if possible!)
Melt coconut oil and whisk in the rest of the ingredients. Use immediately. If you let sit out, make sure to stir before using. Enjoy!
I hope this ice cream tastes as amazing as it did to Landon and I. And if you are like us, it may not last too long.