Vegan Almond Coconut Ice Cream
Ice cream is definitely our favorite summer dessert. But been someone who doesn’t eat dairy, it’s been difficult to always find vegan ice creams, or at least to find a wide variety of flavors. That’s why I’m mostly making my own! The last one I made was super creamy and it’s been mine and Darko’s favorite so far – Vegan Almond Coconut Ice Cream.
To make this amazing recipe you’ll need 3 basic ingredients, coconut milk, liquid sweetener (our choice was maple syrup), and nut butter. We added shredded coconut and chopped almonds to boost the flavors.
This recipe is 100% vegan, gluten-free, and dairy-free. And the best thing about our Vegan Almond Coconut Ice Cream is that you can make so many variations using different nut butters, adding fruits, cacao powder, etc. But we must warn you! This super creamy vegan ice cream is very satisfying, so make sure not to eat all of it (we know it’s going to be very difficult) otherwise you might gain some weight :).
Two years ago we shared with you amazing Vegan Chocolate Blueberry Ice Cream (Nice Cream). If you haven’t already, make sure to check it out and let us know what you think in the comment section bellow.
Prep time: 10 min Cook time: 0 min Total: 10 min Servings: 6
INGREDIENTS
- 13.5 fl. oz. (400 ml) full fat canned coconut milk
- 1 cup + 1 tablespoon (250 g) almond butter
- 4-5 tablespoons maple syrup (add more as per taste)
- 4 tablespoons shredded coconut
- 3 tablespoons chopped roasted almonds
INSTRUCTIONS
- Add full fat coconut milk (room temperature), almond butter, and maple syrup into a food processor, or a high-speed blender, and blend until smooth and creamy.
- Transfer the mixture into a flat container and add chopped almonds and shredded coconut. Stir everything evenly and put in a freezer for at least 2 hours. Or use an ice cream maker, it’s even better!
- Before serving let it sit on room temperature for 20-30 minutes to soften enough. Enjoy your Vegan Almond Coconut Ice Cream!
