Non Dairy Ice Cream Base Recipe (Honey & Vanilla Coconut Milk)
This non dairy ice cream recipe is the base for any flavours or toppings you add to it. Flavoured with honey and vanilla, this is a simple and creamy vegan ice cream base for all your ice cream adventures.
Ingredients
- 800 ml full-fat canned coconut milk* (or about 2 scant cups)
- 1 1/2 Tbsp pure vanilla paste
- 1/4 cup honey good quality, raw
Instructions
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HOW TO MAKE THE BASE RECIPE with an ice cream maker
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I recommend using an ice cream maker for best results. Just add the ingredients, turn it on, and await the results. This usually takes 15-20 minutes in mine machine. Please refer to your specific machine for detailed instructions. Most ice cream makers produce a “soft serve” texture. For a firmer texture, you can transfer your freshly made non dairy ice cream into a freezer-safe container and freeze it for another hour or two, or until it is as firm as you like.
Recipe Notes
*NOTE: You must use full-fat canned coconut milk. Light or low-fat coconut milk won't provide the healthy fats we rely on to provide the necessary “richness" for this non dairy ice cream.
Don't have an ice cream maker? If you don't have an ice cream maker, you could experiment with one of these freezer-friendly methods. I can't promise it will be as creamy, but it's a workaround.
If you try this, please let me know in the comments how it turned out!