Sweet Vegan Ice Cream With No Sugar (Recipe)

Nutrition
August 15, 2019
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If you’re vegan, partial vegan, allergic to certain foods, or ordered to a strict diet, chances are you haven’t had ice cream in a while. If you have, you paid the price by suffering physically for it (a troubled stomach, an allergic reaction or something else) or by emptying your wallet for a small amount that really wasn’t all that great. If that’s you I want to share with you my latest discovery: sweet vegan ice cream with no sugar.

It’s yummy and perhaps better than some brands you’ll get from you favorite grocer. Yes, I said that. And with about 1 month left in Summer, you’ll want to try this…

So without further ado, here’s how you can make it…

You need:

1 ice cream maker (I have the old fashioned kind that requires ice and rock salt)

4 cans of Thai Kitchen coconut CREAM

1/3 cupcoconut milk

1/2 teaspoon salt

3/4 cup or 1 cup of raw honey (locally sourced)

3/4 cup or 1 cup your choice of fruit

Directions:

1: First, make sure you store the cans of coconut cream upside down overnight so the meat of the coconut will separate from the water mixture in the can. When you’re ready, open the cans upside down and carefully pour all the water off the coconut meat and discard the water. Save the cream of the coconut (completely white and semi solid) in a pot. Do this for all 4 cans.

2: Pour the coconut milk, salt and raw honey into the pot with the cream. Warm on low until the mixture is liquid. DO NOT COOK.

3: Let the mixture cool in the pot for 1-3 hours with the lid on top.

4: Pour the mixture into the ice cream maker bin that holds the mixture (which should already be prepped according to its own instructions). Pour in the fruit (if you have any) as well.

5: Let the ice cream maker create the ice cream for as long as it takes.

Once the ice cream maker is done you should have a creamy, solid mixture! ICE CREAM!

You can store in your freezer in a plastic container or ice cream storage container.