Dairy-Free Ice Cream (Easy & Simple Ingredients!) No Churn Recipes

HOW TO MAKE THE ICE-CREAM BASE:

You’ll need:

- 3 cans (400 mL each) of full fat coconut milk

- 2/3 cup sugar

1. Put two cans of coconut milk in the fridge overnight.

2. Put one can of coconut milk into a pot or frying pan with 2/3 cup of sugar. Bring to a light simmer for 30 minutes, until it reduces by about half and is thick. Put it in the fridge overnight as well.

3. The next day, open the 2 cans of coconut milk that were in the fridge. Carefully scoop the cream off the top into a mixing bowl. Use an electric mixer to beat the coconut cream on high until it is thick, fluffy and creamy.

4. Add the thick coconut milk & sugar mixture to the bowl and beat with the coconut cream. It should resemble a light, fluffy whipped cream after about 2 minutes.

5. Add your flavourings and add-ins as desired to create the flavours you want. Chocolate Cookie Dough

Ice Cream Recipe:

2 tbsp brown sugar

1 tbsp vegan butter, nut butter or coconut oil

1/4 tsp vanilla extract

1 tsp almond or soy milk

4-5 tbsp flour (or as much as you need to create a cookie dough) mini dairy-free chocolate chips

Chocolate Ice Cream:

1 tsp vanilla extract

1-2 tbsp cocoa powder

Mint Chip Ice Cream:

1/4 - 1/2 tsp mint extract (as needed, taste it as you go) dark chocolate, shaved on a cheese grater dairy-free chocolate chips