Earthly Brew: Brown Vanilla Ice Cream

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!

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:


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:

  1. 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.
  2. 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.
  3. Next, throw in the sugar and vanilla and blend for 15-20 seconds.
  4. Transfer contents in a tightly sealed freezer-friendly container and leave in the freezer at least 4 hours+ or until it’s firm enough.
  5. 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!

bonzai sign

Leave a Reply

Your email address will not be published. Required fields are marked *