Coconut Milk Ice Cream

By Bailey1_

Ingredients

• coconut milk - Thai is the best. It doesn't contain any nasty ingredients, and it provides the thickest milk, perfect for homemade ice cream.
• your choice of fruit - Fresh or frozen works well. If you use fresh add ice. For this recipe I used a blend of blueberries, raspberries and blackberries.
• Vitamix or blender

Details

Servings 1
Adapted from learnplayimagine.com

Preparation

Step 1

Put the can of Thai coconut milk in the refrigerator over night. This step is important! It helps the coconut milk thicken which will result in a creamier ice cream. I usually store my unopened cans of coconut milk in the fridge, so I can make this ice cream recipe on a whim without advance planning.

Add the entire can of coconut milk to the blender. I use a Vitamix, which I highly recommend. They are pricey but worth every single penny. We use our Vitamix to make whole food recipes every single day.

Next add the fruit. I used roughly two cups of frozen berries. If using fresh fruit add ice.

You can add a natural sweetener like honey or pure maple syrup, but I think it tastes plenty sweet without any added sweetener.


Finally, blend on high. Do not over blend, or you will end up with a smoothie. In the Vitamix I blend on high for approximately 15 seconds. A standard blender might require more time, but err on the side of too chunky for a creamy ice cream.


For an extra treat we add a few pieces of dark chocolate. Keep in mind if whole foods are your goal, the toppings you use could change the nutritional value of this ice cream recipe.