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Coconut Milk Ice Cream Recipe

More people around the world seem to be opting for dairy-free solutions to their daily meals.  From almond milk to oat milk, or even soy milk, the non-dairy section of the grocery store has grown significantly in the last few years.  There is no right or wrong when choosing a non-dairy milk alternative unless you have dietary restrictions, just choose the flavour you like most! 

As the weather gets hotter, we all know we'll be craving a scoop of our favourite ice cream more often than we would like to admit.  In order to avoid the extra pounds that come with regular ice cream, we are sharing this delicious Coconut Milk based recipe for you and your family to enjoy without the added dairy.  It's easy to make, and you can switch up the flavours with our sugarless syrups! Enjoy:

Coconut Milk Chocolate Ice Cream Recipe:

If you want to make it dairy-free, just eliminate the 35% cream.  If you like adding dairy, keep the cream.

Ingredients:

- 2 Cans of Coconut Milk [Note: Cans of coconut milk are thicker and creamier than cartons of coconut milk, do not buy cartonsit's not the same thing)
- 2 cups of pure whipping cream 35% (again, you can make the ice cream with or without this ingredient, if you remove it you do not need any replacement ingredients)
- 1/3 cup of Swerve Sugar-Free Granulated Sugar
- 4 tablespoons cocoa (The cocoa gives the ice cream a chocolate flavour, remove it to change the flavour and substitute one of our Skinny Syrups listed below)
- Cocoa substitute 1/4 cup of any one Skinny Syrup from Johnny's Low Carb for different flavours

Try one of our Skinny Syrups to change the flavour! (Remove cocoa and add one of these):
- 1/4 cup Mocha Skinny Syrup for a Chocolate/Coffee flavour
- or 1/4 cup Salted Caramel Skinny Syrup
- or 1/4 cup Vanilla Skinny Syrup


Instructions:

1. Chill the coconut milk in the fridge overnight.
2. The next day, pour it in a mixing bowl.
3. Beat in the Swerve Sugar.
4. Blend it well to melt the sugar.
5. In another bowl, whip the whipping cream with your beater until it forms peaks and set it aside.
6. Now you have a choice, you can divide your mixed ingredients in half and mix them separately with 1 can of coconut milk each, giving you a smaller amount for 2 different flavours of ice cream.
OR
You can mix the ingredients all together with both of the two cans to get 1 large amount of 1 flavour.  The choice is yours.
7.  For two flavours: Mix in 4 tablespoons of cocoa and beat to make chocolate (or a 1/4 cup of the syrup of your choice).  For the second can, mix in your second flavour.
OR
For 1 large amount of 1 flavour, mix in double the flavouring amount.
8.  Fold the whipping cream into each one separately, mix well to disperse the flavour.
9. Pour into a sealed container(s) and freeze.
10. After 1 hour in the freezer, remove the container from the freezer and stir well.  Put it back into the freezer until completely frozen/ready to eat.

Are you making Coconut Milk Ice Cream?  Tag us on Instagram to show us yours!

 

 

 

 

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