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I scream, you scream, we all scream for ice cream! If you're gonna make ice cream at home, you have to perfect a vanilla ice cream recipe first. Then you can add in anything you want to make any flavor you want! This recipe is simple, requires no cooking time unlike my Keto Chocolate Walnut Fat Bomb Ice Cream, and comes out great every time.
Since I have bad allergies to casein and whey, I have to make my ice cream dairy-free. I choose to use coconut milk as the base for my ice creams and I definitely have a favorite brand! Aroy-D Coconut Milk all the way!
This stuff is so incredibly creamy and makes for an amazing vanilla ice cream. If you're looking for a good dairy-free coffee creamer replacement this would definitely do the trick. It's too thick to drink alone. I buy it on Amazon and it comes in three different sizes 8.5oz, 16.9oz, and 33.5oz. It just depends on what I need or what I want to spend at the time. I keep it on-hand at all times in my pantry and use it in place of milk or cream in most recipes.
If you have a coconut allergy or aversion you can easily swap out the coconut milk for another milk substitute. Just about anything will work from nut milk like Almond or Cashew milk to alternative milk like oat or hemp milk. Keep in mind, if you use a milk substitute that is lower in fat than the coconut milk, you will need to add additional fat to get the right ice cream texture.
I would love to know what you think about this recipe if you decide to give it a try! Come back and share in the comments.
Ingredients
- 1 Tbs. Vanilla Extract
- ⅔ Cup Swerve
- 540 g. Aroy-D Coconut Milk
- 6 Egg Yolks
- ½ Cup Melted Coconut Oil
- 1 Tsp. Salt
Instructions
- Add all ingredients into a blender.
- Blend well.
- Pour into ice cream maker.
- Work through ice cream maker until the ice cream forms a thick consistency.
- Transfer into an airtight container and place in the freezer.
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