During the summer months, I eat my fair share of ice cream, but sometimes you want something different, something not so heavy, and something quick and easy. I am not vegan or lactose free in anyway so this is a bit out side my comfort zone and it turned out quite well, and has now turned into a staple in my freezer.
Here is the recipe for the thick and smooth coconut milk no churn ice cream:
1 carton of Coconut Milk (preferably the creamier the better)
1 fresh vanilla bean
2 table spoons of pure vanilla extract
2 table spoons of raw sugar
Put all the ingredients into a mixing bowl and whisk. Whisk until it starts to thicken up, almost like you are making whipping cream. Once it is thick and smooth pour it into a freezer friendly container and let harden in the freezer until you are ready to serve!
note: I let mine sit in the freezer for about 3 hours and it was not completely solid, but it was still cold, creamy and easy to serve. I also added some strawberries that where left over from another treat and some grated chocolate. #yum