In an attempt to hold on to summer just a wee bit longer, I’ve broken out my ice cream maker with this creamy, dairy-free vanilla ice cream recipe. I love using fruit to sweeten desserts, rather than more refined sweeteners, and frozen bananas do the job beautifully here. Enjoy!
- Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a high-speed blender. Discard the liquid.
- Combine all of the ingredients in a high-speed blender, or food processor. Blend until smooth.
- Pour the mixture into an ice cream maker. Turn the ice cream maker on and run for about 15 minutes, until creamy. I’ve found that coconut milk based ice cream takes less time than dairy based ice cream to freeze – thanks to the way coconut hardens when cold. Enjoy!