Author Notes
It gets so hot in Dallas and I crave something cold and creamy, but I'm not supposed to eat dairy or sugar so I came up with this for a treat. It tastes like a Creamsicle and could be frozen in a mold if you would like. I know it's not technically ice cream and gets a little icy, but it can't be beat it for fast, tasty, and unlimited flavor variation potential. —24 Carrot Health
Ingredients
- Ice Cream
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1
14 oz can organic full fat coconut milk or make your own, recipe below
-
25 drops
Vanilla Sweetleaf liquid stevia
-
1 teaspoon
Orange extract
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1/2 teaspoon
Orange flower water (optional)
- Coconut Milk
-
1
part shredded coconut
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2
parts warm filtered water
Directions
-
If using home made coconut milk make your milk. Put 1 part shredded coconut and 2 parts warm water in a blender. For this recipe use 1 cup of coconut and 2 cups of warm filtered water.
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Blend the coconut and water for 1 - 2 minutes. Strain the coconut from the water with a sieve or a straining bag used for nut milk and reserve the water. You can do this twice if you like, but the second batch will be less creamy.
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In a bowl mix the coconut milk, vanilla stevia, orange extract and orange flower water if using with a whisk until well incorporated. Taste. Adjust.
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Pour mixed ingredients into a quart Ziplock bag. Place bag flat in freezer preferably between two Ziplock bags filled with ice and salt or any ice packs.
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It should be ready in 15 to 20 minutes. Squeeze the bag to soften it up and cut off a corner to squeeze it out into small bowls for soft serve or if it gets too hard throw it in a blender or food processor and serve. Blend with some soda water for a milkshake.
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