Vanilla Coconut Ice Cream

The Reason:

Well, first off, do you really need a reason to make ice cream? I don’t. But I guess if I had to have a reason, just having a nice sunny day seemed reason enough.

The Journey:

Sara heard a rumor that you could make ice cream without any cow’s milk, so we wanted to give it a try. Instead of milk, you use coconut milk, which we happen to have around the house for various reasons.

We have a human-powered “ice cream ball” that can be used to make ice cream without the use of electricity. Basically, instead of having a motor-driven paddle which mixes the ice cream, you have to do the rolling/shaking/what have you yourself. We bought it thinking that we could take it camping with us and make ice cream around the campfire. However, that never actually came to pass, because usually when we are camping we are with a big group, so this little ball doesn’t really make enough ice cream.

For just our family, it makes just the right amount, and kids are a better source of energy than electricity anyway. It gives us an excuse to be outside on a nice day, followed by a nice cold treat.

The Verdict:

Excellent! I don’t think I’d want coconut ice cream every day, but it was a nice treat. The vanilla is an important part of it, since it tones down the coconut a little bit. This would be perfect to make when camping, because it is much easier to transfer canned coconut milk than regular cow’s milk that has to be refrigerated.

The Recipe:

Recipe from Go Dairy Free.


  • 4 cups coconut milk (full fat)
  • 3/4 cup granulated sugar
  • pinch of salt
  • 1 tbsp vanilla extract

Stir the coconut milk and sugar together until the sugar is dissolved. Add the salt and vanilla and freeze in an electric or hand operated ice cream freezer.


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