Here’s my latest favorite dairy-free vanilla ice cream. It’s super creamy, and dotted throughout with vanilla seeds. It hardly lasts more than 24 hours in my freezer. Because of this recipe, I stock tons of coconut milk and cashews in my kitchen pantry. I love to use paper ice cream containers to store the ice cream in the freezer, giving me an authentic ice cream takeout experience.
The recipe contains the trick to getting this ice cream creamy. Part of the method is to use an ice cream maker, but see the recipe notes for alternatives if you don’t have an ice cream maker. I have a Kitchen Aid Mixer ice cream maker attachment but any ice cream maker will work.
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can you substitute sugar for the liquid sweeteners 1:1 here?
Hi Melissa, I don’t know for sure. My guess is you can by adding an additional 1/4 to 1/2 cup more coconut milk to the recipe to fill the missing volume from the liquid sweetener. Let me know if you try it!
I substituted macadamia nuts since cashews don’t agree with me and used lavender honey. It was delicious! Thank you for the recipe.
Thanks, Christina! That sounds divine, I must try that 🙂