Dairy-Free Vanilla Coconut Ice Cream

• servings: 6 servings
• active time: 5 minutes
• total time: 1 day 5 minutes

Ingredients

INGREDIENTS

1½ cans (21 ounces) full-fat unsweetened coconut milk

1 cup granulated sugar

1½ teaspoons vanilla extract

Directions

DIRECTIONS

1. In a large bowl, whisk the coconut milk until smooth. Then, add the remaining ingredients and whisk until well combined and sugar is dissolved

2. Pour base into an empty CREAMi®

Deluxe Pint to the SCOOPABLE MAX FILL line. Place storage lid on Deluxe Pint and freeze for 24 hours.

3. Remove Deluxe Pint from freezer and remove lid from Deluxe Pint. Refer to the quick start guide for bowl assembly and unit interaction information.

4. Press TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM.

5. When processing is complete, add mix-ins or remove ice cream from Deluxe Pint and serve immediately.

Notes

NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select the same processing mode, then RE-SPIN to process the mixture a little more if not adding mix-ins.

MAKE IT LITE Use 1 cup + 2 tablespoons stevia cane sugar blend for granulated sugar. Process on the LITE ICE CREAM program.

Create new flavors by adding 3 tablespoons cocoa powder for a chocolate coconut ice cream, adding 3 tablespoons instant coffee for a coffee coconut ice cream, or substituting lemon extract for vanilla extract for a lemon coconut ice cream.

You can substitute 22/3 cups (21 ounces) of full-fat oat milk in place of the full-fat unsweetened coconut milk.