A heat wave started here this weekend, and I thought "Gee, wouldn't it be nice to have some ice cream. Oh, right. Never mind." But then my can-do spirit emerged and I thought "Why don't I just make some ice cream?" Maybe because I've never done it before? Pshaw. How hard can it be? Don't laugh. I refused to create a complicated recipe.
So it's not. It's so simple a child could make it. Exactly the way it should be.
Besides the ingredients, you'll need a cake pan or some other metal container for freezing the mixture, no lid required, and a whisk or a spoon for stirring. Also, a blender or hand blender would be helpful, but a whisk would work just as well for the initial mixing.
Ingredients
(Makes about 3 1/2 - 4 cups)
2 cans of coconut milk (200ml each, for a total of 400ml)
3/4 cup white sugar
1-2 tablespoons pure vanilla extract (check for gluten, add as much or as little to taste)
Directions
1- Mix all ingredients in a bowl, blender, or food mixer. Blend until mix thickens up a bit, about 2-3 minutes.
2- Pour mixture into metal container and freeze. Remove from freezer and whisk/stir every 30 minutes or so, until desired thickness and consistency is achieved. Mixing is important because the water from the coconut milk separates otherwise.
Serve and Enjoy!
Tip: The consistency is similar to real ice cream, but it melts more quickly. If the ice cream gets too hard to scoop and begins to break after being frozen for a while, remove from freezer a few minutes before serving.
Sugar Free: Add a mashed banana in place of the sugar. The flavour and colour will be a bit different, but it should still taste yummy!
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