It’s been pretty hot in Cape Town the past few weeks and I’ve been craving ice cream to quench my insatiable thirst and cool down. I came across this recipe from here and decided to give it a bash – too good! You really must use REAL vanilla here though as the taste comes through so beautifully. Best of all, it takes about 20 minutes from start to finish!
- 2 cups coconut milk (Full fat makes for a creamier version that is definitely best, but light coconut milk works too – the ice cream is just a bit less creamy and smooth. I make it both ways.)
- 1/4 cup agave or maple syrup (I do not recommend honey here as the taste interferes with the vanilla flavour)
- 1 tablespoon stevia/erythritol/xylitol or sugar
- pinch salt
- vanilla powder or extract. 1 1/2 teaspoon vanilla extract is fine, but if you have vanilla powder, rather use that. Start with a scant half a teaspoon and adjust to taste from there. I like to add quite a bit of vanilla powder.
For quickest results, keep he cans of coconut milk in your fridge so that they are cold for when you need them. Simply mix all ingredients and pour into your ice cream maker. Let your ice cream maker start churning and you have gorgeous vanilla ice cream in about 12-20 minutes! (Time depends on the weather, your ice cream maker etc.)
I’m salivating thinking about it…