Damn Julia, back at it again with the dairy free desserts. Seriously, I never thought I would find myself here. But it was an accident this time, I swear! Growing up I would have at least 3 glasses of milk a day, but due to some unforeseen circumstances there have been a few changes here and there.
Here’s the series of events that led me to where I am now:
1. BYOP Party. (Check out the link if you don’t know what I’m talking about.) This supplied me with a LOT of leftover pineapple.
2. My slight allergic reaction to pineapple forcing me to make a coconut pineapple crumble to share with friends.
3. Deciding to exclude the coconut flakes because Megan doesn’t like them, and she is a key dessert eater in our household.
4. Feeling conflicted and really wanting the coconut element on the crumble, so making coconut ice cream to add to the top of the crumble.
Turns out, in order to make coconut ice cream as coconut flavored as possible, you leave out all of the cream and lactose products. And there we have it, folks, we’re back to being dairy free! And turns out we’re going vegan too since this ice cream has only 4 ingredients, bonus!
This ice cream is creamy and delicious, with a slightly icy texture since we didn’t add any eggs and subbed in coconut oil instead of having more fat content from the milk. Not exactly the consistency of store bought, full dairy ice cream, but that’s to be expected. I was told by my lactose intolerant friends that this is the case with all store bought dairy-free versions as well.
Also, this ice cream is SO EASY to make. Attain ingredients, blend, put them in the ice cream maker. There’s nothing better than that. I took the base recipe from the Minimalist Baker, but made it even easier than it already was by using Vanilla Bean Paste which is my favorite way to get perfect vanilla flavor and those little vanilla bean bits that make it extra special.
Next time you make my Hawaiian coconut pineapple crumble you HAVE to pair it with this dairy free, vegan coconut vanilla ice cream. I know that seems like a lot to ask, but it’s a heavenly combo and they are both incredibly simple recipes. So let’s do this.
Dairy Free, Vegan Coconut Vanilla Ice Cream
27 oz. Full Fat Coconut Milk (2 13.5 oz. cans)
1/2 cup Sugar
3 Tbs. Coconut Oil
1 Tbs. Vanilla Bean Paste
Pinch of Salt
Place all of your ingredients into a blender and pulse on high until smooth. Pour into your frozen ice cream maker bowl and churn for about 25 minutes until it has thickened into the consistency of soft serve ice cream. Place into a freezer safe container, such as a Tupperware with a lid, and freeze for 6 hours.
The ice cream will be good for up to 2 weeks in the freezer.
Recipe by Bunny Baubles Blog