No Churn Coconut Vanilla Ice Cream
Ice cream is one of my biggest weaknesses and I’ve tried so many time to make some homemade. Usually they harden too much in the freezer and are impossible to eat. This one on the other hand is so soft and easy to scoop and I am so excited about this recipe!
3 Cans Full Fat Coconut Milk
1/2 Cup Raw Cane Sugar
1 Tbsp Vanilla Extract
The night before start by putting two cans of coconut in the fridge and pour the other can into a sauce pan with the raw cane sugar and vanilla.
Bring it to a boil and them put it at a light simmer whisking often. It should reduce in half and become really think. Once the sweetened condensed milk is done put it in the fridge over night.
The next morning and everything to a bowl or electric mixer. I used a hand held mixer. Mix this on high until it looks really thick and light like whipped cream.
Add it to a tupperware or container and pop it in the freezer overnight or for at least 5-6 hours. Then scoop it out and serve over my perfect brownies. Enjoy!