Get the Recipe: Four Ingredient Coconut Ice Cream
Ingredients
- 1 can (around 13.5 oz) full-fat coconut milk
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a freestanding electric mixer with a whisk attachment (or, use a handheld electric whisk), whisk together the milks, sugar, and vanilla extract. Chill in the refrigerator for a minimum of 30 minutes. If you're in a hurry, you can stick the mixture in a metal bowl in the freezer for 10-15 minutes.
- Freeze the milk/sugar/vanilla mixture from the first step in your ice cream maker, following the manufacturer's instructions. If you want to add any fruit to your ice cream, add it when the ice cream is nearly finished churning so that the fruit will incorporate evenly into the ice cream.
- Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving. This step is important, since this ice cream is creamier and has a tendency to melt faster than regular ice cream. I blame the lack of eggs.
Notes
Adapted from A Pastry Affair –one of my favorite blogs
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