Food~Shui : Mixed Berry Coconut Milk Ice Cream In Minutes!

{ mixed berry coconut milk ice cream }

Spring isn’t quite yet here, which means there are still several weeks to master the art of healthy, dairy-free ice cream! If you master the art of ice cream mixology, you can literally turn any sweetened smoothie you love into an elegant dessert.  Trust me, there are few things more impressive to guests than saying, you know… I’m in the mood for ice cream. Give me a second to make us some…!”

First of all, if you don’t have an ice cream machine, get yourself one.  Yes, its very true that you can use techniques like the ones described HERE to make ice cream without a machine, but its so much easier and more enticing to get a machine.  Many of you are rolling your eyes and thinking, “Ugh, why do I need to get an ice cream machine!”  A good one will last a very long time, so its a long-term investment in your good eating.  Plus, if you buy dairy free ice cream you are spending over $5 for a pint.  I can make double that amount for about $2.50.  In one summer it pays for itself!  Of course, feel free to use other non-ice cream machine methods to make this, but you will love your machine and thank me a million times over if you get one!

Now, for the fun stuff:

{ non-dairy ice cream 101 }

Mixed Berry Coconut Milk Ice Cream

  • 1 cup fresh or frozen mixed berries (organic)
  • 1/3-1/2 c honey
  • 2 tsp high-quality pure vanilla extract (makes all the difference!)
  • 1 14oz can of pure, full-fat coconut milk (not “lite”) or the equivalent in fresh coconut milk

Blend everything together in a blender for about 90 seconds, or until completely smooth.  If your berries are fresh, refrigerate the mix for a few hours.  If you opt for frozen berries, por the mix into your ice cream machine and in 20 minutes you have incredible ice cream!  Freeze for a bit in a Tupperwear-type container (not the machine’s bowl) if you want firmer scoops.

Variations: use almond milk or another nut milk in place of coconut milk; use two medium, ripe bananas and a half cup of finely shredded coconut in place of the berries, add 1/4 c raw cacao for a more “chocolatey” ice cream… Stir chips or finely crushed granola into the mix before freezing… Substitute apricots, peaches, nectarines, mango or cherries for the mixed berries… You get it, you can do anything once you get it done once!

Enjoy! xoxo Dana

dawn July 12, 2012 at 12:21 am

The berry ice cream calls for coconut milk and you say almond milk can be used instead.
The recipe calls for canned coconut milk. What about coconut milk that comes in a carton like almond milk does? I’m a little confused. We have nut allergies

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danaclaudat July 12, 2012 at 12:31 am

I find that the coconut milk in cans is a bit thicker than the one in cartons in my experience, which is why I recommend cans for the average person. You can absolutely try the coconut milk in cartons, and if you want to get fancy, you can make your own coconut milk (its so easy, a great number of recipies are right here: http://comfybelly.com/2010/06/coconut-milk/)…. I havent tried it with straight goat milk but with extra honey I bet that it would make a more tart but interesting ice milk, too!

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