I went dairy free for four weeks in June, then did a challenge. I actually felt better after going back on dairy, so I never had the incentive to go off it again. I continued to use almond milk and restrict how much cheese I ate, but I’ve been enjoying homemade ice cream this summer. However, after speaking with a naturopath last week, I’m back to dairy free again (that’s a separate post).
It has been a record hot summer here, and I sure do enjoy eating cold ice cream when it’s hot. I know many people have blogged about coconut milk ice cream, but I love this dairy free ice cream and just have to put in my two cents. I also thought I would give you a recipe that is maybe a little different than others you’ve seen. It’s probably not as healthy, but ice cream is a treat, and this recipe is easy and delicious.
The problem with using many dairy substitutes in ice cream is that they just aren’t creamy enough. They don’t contain enough fat. That’s okay if ice milk is what you want and expect, but sometimes it’s nice to have something that’s creamy. Coconut milk naturally has fat which you will see on top of a can of coconut milk. I have seen coconut milk in cartons which does not have as much fat. I have also heard that there are low fat versions of the canned milk, but I haven’t seen it. I recommend going with full fat for this.
About the Ingredients: