Homemade, non-dairy coconut ice cream! YUM!

This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support!
​​​​

     If you have been following, you will know that I have probably gained 5 pounds playing with my new Kitchen Aid Ice Cream Maker Attachment.  Making ice cream has never been so easy and delicious! 

      We are having a party here tonight, so I have been working on making enough ice cream to go around, and because Maddy is lactose intolerant, and I know many other people are as well, I decided to experiment with a non-dairy variety of ice cream.  You won't believe how easy and delicious this ice cream was to make! Also, it is much less expensive than ice cream made with heavy cream, so bonus!

      My favorite go to for vegan or dairy-free desserts is coconut milk.  It is naturally sweet, tasty and has plenty of fat to make a creamy ice cream or whipped cream! (If you want vegan whipped cream, just chill a can of coconut milk overnight, drain off the liquid and keep the solid coconut cream and whip it up! So good!) 
     In this recipe I used one can of chilled coconut milk and a small can of coconut cream.  If you can't find a small can of the cream, you can always use a larger one.  It will make a larger amount of ice cream and who gets mad at that? 
​

      Since I was using coconut milk and cream, I thought, why not go full blown coconut flavor?  So I toasted some coconut and stirred that into my ice cream.  
      To toast the coconut, I simply heated a small cast iron skillet, (any skillet will do), and brushed it lightly with coconut oil.  I sprinkled in about half a cup of coconut and watched and stirred it as it browned lightly.   Then, I let it cool as I made the ice cream so that the coconut was ready to stir in after the freezing process was complete.  The easiest way to stir it in is to transfer the ice cream into a larger bowl, scrapping the ice cream from the freezing bowl and paddle, and stir in the coconut.  Then, I transferred it into my freezer storage container to put in the fridge to ripen. 
​

      This ice cream will be slightly softer than the normal ice cream when it is done freezing, but still scoopable, so you can eat some right away if you wish! 

I had to try this bowlful strictly for testing purposes!

      I'm sure that this recipe will work in other varieties of ice cream makers, I've heard that this Cuisinart one is very popular and it is on sale right now.  But, I am super happy with my Kitchen Aid attachment so I'm sticking with that as my weight gain method of choice ;)  
          If you have lactose intolerant people in your life who deserve to have a creamy treat just like everyone else, I hope you give this recipe a try! Let me know if you do and tell me how you liked it! 

Click on the recipe for a printable version.

Other Posts about Ice Cream to Check Out! 

• Making Ice Cream With my Kitchen Aid Attachment
• Honey Sweetened Ice Cream
• Ice Cream Bombs (The opposite of Hot Cocoa Bombs)!
• Ice Cream Toppings and a Hot Fudge Recipe