Ice cream lovers, get ready to scoop, because this crave-able ice cream isn’t going to last! Plant-based, dairy-free, vegan… no matter what you want to call it, this ice cream is as good as—if not better—than any dairy counterpart, making it a favorite scoop of the summer. Thanks to the no-churn method, this vegan ice cream recipe is easy to make without an ice cream maker. The only equipment needed is a blender to whip up the base, then the freezer does the rest.
This ice cream can be set in any freezer-safe container, but a wider, thinner dish, like an 8″-by-8″ baking pan, makes for an even and effortless swirl, plus a faster freeze.
For more plant-based ice cream ideas, check out coconut ice cream, peanut butter-banana v’ice cream, and Reese’s n’ice cream.
P.S. You’re looking for coconut cream for this recipe, not coconut milk. The cream variety makes for a thicker, more luxurious texture.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn’t in the Delish kitchens, you’ll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.