Have I ever told you I used to subsist on ice cream as a child? Because I totally did.
Imagine 7-year-old me sneaking in a twist cone every chance I got (and believe me, I got a lot of chances).
The funny thing is I was lactose intolerant for the better part of my early childhood, which means somewhere along the line I decided I was going to eat dairy anyway and I don’t think my parents had the heart to tell me no. So ice cream it was, until several years ago when my body shut the whole operation down. Sad day.
Good news, though – I don’t even miss it anymore! Especially not with dairy-free alternatives like vegan parmesan cheese, coconut whipped cream, and ice creams like this one that are classic, creamy, and undetectably vegan!
I’ve been wanting to make a vanilla coconut ice cream for a long time now, seeing as I’ve only done flavors up to this point (see all of them here).
This version is so simple and quite possibly my favorite yet! It requires just 5 basic ingredients and simple methods. There’s even an option for those of you who don’t own an ice cream maker in the notes.
I went cashew-less here to highlight the coconut flavor and stuck to the basics:
Organic cane sugar
This ice cream just screams vanilla, infused with both vanilla bean and vanilla extract. Not only does this combination add more flavor, the extract (which typically contains alcohol) helps prevent ice crystals.
The result is the perfect creamy, dreamy coconut ice cream.
You’re going to LOVE this ice cream. It’s:
This is the perfect ice cream to make when you want a basic non-dairy ice cream. It pairs well with cake, pie, would make a killer ice cream sandwich, and makes the ultimate base for vegan milkshakes (new recipe coming soon!).
If you try this recipe, let us know how it goes! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
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