Oh, how I love to make (and eat!) ice cream. You’ve seen posts here for Pumpkin Spice Latte Ice Cream and Cinnamon Ice Cream, both of which I adore. However, they are teensy bit labor intensive, what with the stove top preparation and tempering of eggs. And then there’s the heavy cream and whole milk, which my tush seems to like hanging on to…
I’m keeping both of these amazing recipes in my special occasion repertoire, but when it comes to an everyday treat, this super easy coconut milk ice cream is where it’s at. Better-for-you fats! All natural sweetener! Dairy free! Only 4 ingredients! Bring on the tropics.
Coconut Honey Ice Cream
2 cans (3.5 cups) full fat coconut milk
1/2 cup local honey
1 teaspoon vanilla
1 tablespoon arrowroot starch
Add the coconut milk and honey to your blender. (I tested with my precious, beloved Vitamix.) Blend it on 7–that’s a medium high–for a couple of minutes, until it’s frothy and the honey is well incorporated. Add the arrowroot and blend for 15 seconds or so.Turn off your blender.
Place the whole container in the fridge for 2 hours, or until the coconut milk mixture is completely cold.
Blend for one more quick second, just to ensure that the coconut solids haven’t separated. Add the whole batch to your ice cream maker and follow the manufacturer’s directions. I think this recipe tastes best right after it’s finished churning, but you can freeze for a more dense option.
Don’t have an ice cream machine? No worries! I think the mixture would make divine popsicles. Try mixing in a little fruit or a few chocolate chips. Let me know how you like it!