#VANILLA ICE CREAM FULL#

Info: I used 14-15 oz of Kara’s natural coconut cream (there are some stabilizers in the ingredients), added some water because I wanted to make coconut milk then later added 14-15 oz of Silk’s unsweetened almond milk into the mixture along with some (1-2 tbsp) tapioca starch/flour for thickening + 1 banana for creaminess + plenty of mini chocolate chips. I made some modifications to the recipe and tried to follow it as much as I can.and it’s not freezing? I don’t have an ice cream maker so I have been mixing every hour so far. *Nutrition information is a rough estimate calculated with Savoy coconut cream. It won’t yield as creamy results, but it should still work. Then continue freezing until completely firm before serving. Once every hour, remove from freezer and stir /whisk to incorporate air. *If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. These changes are reflected in the current recipe.

I also recently retested to include the option to use coconut cream instead of coconut milk, and agave for up to half the cane sugar. * Because some readers had trouble with the coconut oil separating when chilled, I’ve updated the recipe to exclude it. We DO NOT recommend using Trader Joe’s coconut milk or cream – the formulation has changed in recent years and is now more prone to separation and oiliness. Coconut cream tends to yield creamier results due to the higher fat content. See our other top picks for coconut cream and milk here.

#VANILLA ICE CREAM FULL#

*Our favorite coconut cream is Savoy, and our favorite full fat coconut milk is Aroy-D.

Vanilla ice cream