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Now that the temperature is starting to play ball, we can finally eat ice cream outside. Most people shy away from making their own ice cream but it really is the easiest thing in the world and much healthier. You can use an ice cream maker or even without one. I personally rarely use our ice cream maker. I think it's far easier to just use a simple metal bowl, place it in the freezer and stir occasionally every 45 minutes. You'll have amazing healthy homemade ice cream within 3-4 hours.
I find the wait worth it. Especially since I won't feel guilty about eating it compared to store bought ice cream. Putting aside all the long list of harmful ingredients in regular non-vegan ice cream, have you ever seen what they put in store bought vegan ice cream? Here is the ingredient list of So-delicious Vanilla ice cream:
ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), GUM ARABIC, VEGETABLE GLYCERIN, CHICORY ROOT EXTRACT, ERYTHRITOL, VANILLA EXTRACT, NATURAL FLAVORS, SEA SALT, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN, MONK FRUIT EXTRACT, VANILLA BEAN SPECKS.
May not seem so bad at first but "natural flavors" can mean anything. This is what the FDA deems as a natural flavor:
The termnatural flavorornatural flavoringmeans the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. -FDA.gov
This can include MSG, Castoreum (dried glands and secretions from a beaver's behind), aspartame, etc.No thank you! I'll stick to my 3 ingredient homemade ice cream instead. It is a very simple and basic ice cream but I am planning on rolling out several variations soon. The nicer the weather the more ice cream recipes to come :)
Coconut Almond Ice Cream Sundae
prep time: 5 minutes
Ready in 3-4 hours
makes 2 Sundaes
Ingredients:
- Ice Cream:
- ½ cup Almond Butter
- 1 14ounce can Full Fat Coconut Milk
- 3 tablespoons Pure Maple Syrup
- Toppings:
- 8-15 raw Almonds
- 2 tablespoons shaved unsweetened Coconut
- 4 tablespoons vegan Chocolate chips (melted) - I like these
Directions:
- Blend together all ice cream ingredients until smooth.
- Add to ice cream maker and make according to instructions, or place in a stainless steel bowl. Place in a freezer and using a spoon scrape sides and mix every 30 - 45 minutes. Continue to do this until mixture arrives at an ice cream consistency (about 3-4 hours).
- Scoop ice cream into a bowl, top with almonds, shaved coconut and melted chocolate chips.
- Enjoy!
Notes: 1)I recommend eating this ice cream up once it reaches the right consistency. However, ice cream will keep in freezer. If it gets to hard, thaw at room temperature for 10-15 minutes or if too hard defrost in microwave.2) The melted chocolate chips will harden once you drizzle it on top of the ice cream forming a chocolate shell. I really like this but alternatively you can just add chocolate chips or your favorite vegan fudge sauce.
4.67 from 3 votes
Coconut Almond Ice Cream Sundae
Ready in 3 to 4 hours or faster with Ice cream maker
CourseDessert, Gluten free, Paleo, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Makes 2
Author Vanessa @VeganFamilyRecipes.com
Ingredients
Ice Cream:
- ½cupAlmond Butter
- 1 14ouncecan Full Fat Coconut Milk
- 3tablespoonsPure Maple Syrup
Toppings:
- 8-15raw Almonds
- 2tablespoonsshaved unsweetened Coconut
- 4tablespoonsvegan Chocolate chips
Instructions
Blend together all ice cream ingredients until smooth.
Add to ice cream maker and make according to instructions, or place in a stainless steel bowl. Place in a freezer and using a spoon scrape sides and mix every 30 - 45 minutes. Continue to do this until mixture arrives at an ice cream consistency (about 3-4 hours).
Scoop ice cream into a bowl, top with almonds, shaved coconut and melted chocolate chips. Enjoy!
Recipe Notes
1)I recommend eating this ice cream up once it reaches the right consistency. However, ice cream will keep in freezer. If it gets to hard, thaw at room temperature for 10-15 minutes or if too hard defrost in microwave.2) The melted chocolate chips will harden once you drizzle it on top of the ice cream forming a chocolate shell. I really like this but alternatively you can just add chocolate chips or your favorite vegan fudge sauce.
Having trouble finding some of these ingredients? Here are ones that I used:
Enjoy Life Semi-Sweet Chocolate chips (vegan & gluten free)
Native Forest Organic Coconut Milk
Artisana Raw Almond Butter (vegan & gluten free)Alternatively you can easily make your own almond butter.
Want something fruity instead? This easy peach ice cream also only has 3 ingredients and tastes like summer :)
More Vegan Ice Cream Recipes
- Coconut Water Popsicles
- Very Berry Pops
- Creamy Raspberry Chia Popsicles
- Strawberry Ice Cream Cake (V,GF)
Reader Interactions
Comments
theroadtoserendipity says
This looks so simple yet so decadent. Can't wait to try this soon. Thanks for sharing this lovely recipe :)
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Vanessa Croessmann says
Please do! Best homemade coconut ice cream I've had so far. :)
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Mark says
I know that vegans and the paleo crowd often feel like mortal enemies, but if ever there was a crossover recipe, this would come pretty close. Sounds pretty damned tasty, and as an occasional treat, healthy too. I'm curious, have you ever tried it with coconut cream instead of coconut milk? Basically the same thing, just richer (more fat). I might give that a shot.
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Vanessa says
Thanks Mark! I haven't tried it with just coconut cream. I actually haven't tried it with coconut cream instead of coconut milk. It might be too rich then but on the other hand it could also make it absolutely heavenly. I'll have to give that a try next time.
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Maria G. says
Beavers glands and secretions! Yuck!!!
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Trinity Bourne says
Yum Yum! Looks rather divine :)
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Jasmin says
It's really cold winter in my part of the world, and I'm craving for coconut ice cream because of this photos . I'll pinned and make it with first hints of summer :)
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Emily says
Oh goodness this looks delicious!
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Vanessa says
Thank you Emily!
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Cecile says
Hi Vanessa, thanks it looks absolutely delicious and I want to try it but I never made ice cream before and obviously I don't have any ice cream maker. Well, I'll give it a shot by hand we'll have to see... Tips (and a bit of luck) are welcome!
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Vanessa says
Hi Cecile, Ice cream is so easy and inexpensive to make by yourself. I like making it in a stainless steel bowl so that it stays nice and cool. Make sure to stir it every 20 - 30 minutes or so to get a nice creamy consistency. It's best to eat it once it reaches that consistency. If you do leave it in the fridge longer and it get really hard then let it thaw in the fridge a bit again. Hope you like it :)
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Kathy says
My body us sensitive to almonds. Is there anything else I can use to substitute for almond butter?
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Vanessa Croessmann says
Hi Kathy, You can make this with cashew butter instead or really any other kind of nut butter, except peanut butter.
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Amanda says
We started making our own kinds of "ice cream" at home, and it's sooooo good. Have to try out this recipe.
One we make often at home is more like a sorbet or frozen yogurt, depending on what you add to it.
Coconut Mango Forgurt
Non-Vegan Recipe:
1 can mango pulp (find this typically at the Indian stores or sometimes Asian food isle)
1 container of Liberte 10% fat coconut yougurtMakes about a half quart of "ice cream".
Vegan Recipe:
2 mangos, pureed
3 tbsp maple/agave syrup
2 small can of coconut creamMakes half amount of the non-vegan recipe, and will serve 2-4 people for a small bowl.
Directions:
Just put everything into a metal bowl and place over ice and course salt (cools quicker). Continue to blend with hand mixer until ce-cream consisteny (~ 20 minutes). Or if you have and ice cream maker/blender, use that instead. Then serve!
If you want to store in the freezer, this will get a little harder, like a sorbet. I actually like to pour the mix into some popsicle molds, and make some smoothy-style froken bars! Mmmmm!
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Vanessa Croessmann says
That sounds wonderful, Amanda! Thank so much for sharing ;)
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The Brunette's Tofu says
I'm in love with this recipe! I'll definitely try it. Thanks for sharing.
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The Brunette's Tofu says
Such an amazing recipe and I definitely have to try it!
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