Vanilla Coconut Ice Cream (No-Dairy, Paleo + Vegan)

 I scream for ice cream. 

Actually, it's more of a hysterical shriek, but that's not the point.

The point here is ice cream.

Technically this isn't ice cream, because it's dairy and egg free. But if it looks like ice cream, tastes like ice cream and walks like ice cream, it's a duck.

I mean it's ice cream.

Whatever. This is what you need:

The vanilla bean paste is optional. I use it to get the little flecks of vanilla. You can also use a vanilla bean pod if you have one. Just cut it down the middle and scrape out the vanilla caviar. Swoon.

That white jar has powdered sugar in it, also known as baker's cocaine.  

You should really refrigerate the cans of coconut milk for at least 4 hours. It helps separate the cream from the water and it's best to have super cold ingredients when making ice cream.

So after the cans have chilled, open the cans and scoop out the top layer of thick cream into a bowl. Pour the coconut water into a separate container and reserve.

The coconut cream should look luscious and sinful. Although it has no dairy and qualifies as Paleo, it is pretty calorie heavy so this is still a treat.

To the coconut cream, add a splash of vanilla extract, a drizzle of vanilla bean paste and a heaping 1/3 cup of powdered sugar or any other sweetener that soothes your conscience.

Now that all the ingredients are in the bowl, whisk it up until the consistency is thick and ribbony like custard.

If you feel it's too thick, add a little of the reserved coconut water until desired consistency is reached.

Ok, now for the fun part. If you have an ice cream maker, set it up, pour the ice cream mixture in and churn according to your manufacturer's instructions.

If you don't have an ice cream maker, do not despair. Just place the mixture in an airtight container and freeze. Take it out every few hours and whisk it for a few minutes then return to freezer. Repeat until desired consistency is reached.

Don't let anything stop you from making this ice cream!

Below are photos of before and after churning:

 It was so hard not to stick my face in this.

I composed myself and placed it in an airtight container and into the freezer overnight.

This morning, I jumped out of bed to check on my ice cream.

Looks perfect!

So, I scooped some out to take a picture, and then I decided it needed a little something.

Maple syrup.

Then I tasted it because it's a job requirement.

I had coconut ice cream for breakfast.

I need to go workout.

Bye.

 

RECIPE

Ingredients:

2 cans full-fat coconut milk, refrigerated at least 4 hours
1/3 cup powdered sugar (or any other sweetener you prefer)
splash of vanilla extract
1 tsp vanilla bean paste (optional)

Directions:

Open the cans of coconut milk and scoop out the thick cream into a bowl. Reserve the coconut water from the can.

Add the sugar and vanilla to the thick cream and whisk until combined.

If the mixture seems too thick add a little more of the reserved coconut water until consistency is like custard.

Pour into your ice cream maker and churn according to manufacturer's instructions.

Once ice cream has churned, place in an airtight container and freeze for a few hours or overnight.

Enjoy!