Want to have the goodness of ice cream without the moo? For those who are lactose intolerant, this will surely make your day since it’s dairy-free! Whoever said you can’t have as much fun with ice cream as anyone else? Introducing… Brown Vanilla Ice Cream!
I’m really not lactose intolerant, but as muchos posibles I shun myself from milk products. My reasons for not consuming cow’s (or any other animal’s) milk anymore? Coz’ It’s a free country and I can have my ice cream in whatever way I want it. *wink
Anywho, here’s how:
Ingredients:
coconut milk, 2 cans (or get it freshly squeezed from the market)
muscovado sugar, 1 cup (you can level it up if you prefer it sweeter)
vanilla, 1 tsp.
Equipment needed:
Food processor/blender
How to:
- Place coconut milk in the fridge overnight. The next day, flip cans up side down, then open with a can opener. You’ll see the coconut water on top of the semi-solid coconut cream, remove the coconut water or place in a sealed container and put in the fridge. You can use it in your smoothies, you know.
- Place the coconut cream in a food processor/blender and blend for 30 seconds+. You’ll then get a thick consistency like a heavy whipped cream. There’s your ice cream base. So AWESOME.
- Next, throw in the sugar and vanilla and blend for 15-20 seconds.
- Transfer contents in a tightly sealed freezer-friendly container and leave in the freezer at least 4 hours+ or until it’s firm enough.
- Serve and enjoy!
It’s that simple! Bet you’ve never thought ice cream could be this easy, right?
Let me know your thoughts on this one!
