Ice cream with no fuss, no muss, no special ingredients like booze or glycerin, just stuff you can pick up at your local Walmart. Did I say it was seriously delish?! Well it is! To make it easier and more manageable, I scoop the ice cream into silicone muffin pans, then freeze. The pan’s flexibility makes it easy to unmold, and there’s no fighting to “scoop” your frozen treat once it has set up.
Ingredients
Basic Vanilla
- 13 oz can full fat coconut milk
- 1 cup SweetEs fusion sweet (Comparable to gentle sweet)
- 1/4 tsp mineral salt
- 1/4 tsp xanthan gum
- 2 cups heavy whipping cream
- 2 Tbsp vanilla extract
Cookies n Cream Option
- 3/4 cup almond flour
- 1/3 cup SweetEs fusion sweet
- 3 Tbsp unsweetened cocoa powder
- 1/8 tsp mineral salt
- 1/2 Tbsp instant coffee grounds
- 3 Tbsp melted butter
Instructions
Basic Vanilla
- Place medium sized mixing bowl in fridge or freezer to chill
- In saucepan over medium heat, add coconut milk, sweetener and 1/4 tsp of salt- whisk to combine
- Bring to a gentle boil, then sprinkle xanthan gum into mixture, whisking briskly to be sure it has fully dissolved.
- Cook another minute or two, then remove from heat- set aside to cool for 15-30 minutes
- Remove chilled bowl from fridge, pour heavy cream and vanilla into bowl and mix with hand mixer on high until stiff and fluffy
- Pour cooled coconut milk mixture into mixing bowl with cream, mix on medium to combine ingredients
- This mixture is now ready to freeze as Vanilla Ice Cream.
Cookies n Cream Option
- Make cookies for Cookies n Cream option by toasting almond flour in skillet on stovetop for 2-3 minutes until golden brown. Stir continuously and do not allow it to burn.
- Pour toasted mixture into clean mixing bowl, add all other dry ingredients and whisk to combine.
- Add melted butter and work into mixture until it resembles coarse crumbs
- This mixture is now ready to be added to the vanilla ice cream
- To make this more interesting, press 1/2 Tbsp of this cookie mixture into bottom of each well of 12 cup muffin pan
- Mix balance into vanilla ice cream base. Using ice cream scoop, fill each well with Cookies and Cream ice cream, freeze until set.
Notes
••To make dairy free option, use all coconut milk instead of heavy cream.
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Divine! Wowza! Heavenly!
I don’t really know how to say this so I am going to yell it to make sure you all hear me! THIS RECIPE IS THE GREATEST DESSERT EVER TO BE CREATED! I can not believe what a creative genius Elena is to create such amazing recipes! This was a knock out of the ball park! I mean like GRAND SLAM!!!!!
WOW! This is so good! I had a little left so I added some peppermint extract and some chopped Lily’s chocolate chips and loved that as well. Great job Elena!!