Ever since I’ve been dairy-free, cheese and ice cream are the foods I miss the most. Luckily, writer-friend Ishta Mercurio shared her coconut ice cream recipe with me, which I tweaked and tested this weekend. It came out rich and delicious, and I can’t wait to try adding coffee flavour to the next batch:
- 2 cups unsweetened milk alternative (soy, rice, almond, flax, whatevs!)
- 1 cup granulated sugar or 3/4 cup agave syrup
- 4 cups canned coconut milk, including fat
- 1-2 tsp vanilla extract
- 2 cups chocolate chips
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- If you’re going coconut, go all the way!
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- Summer is the season for ice cream – provided you’re not already shivering.
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- Don’t judge the hair – it was Sunday!
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- Yummmmmm!
Have you tried making dairy-free ice cream? Share your favourite recipe in the comments! Every comment is an entry in the Talk About FOX TALK Contest.