Description

This Ice Cream (3-Ingredient) recipe creates a smooth, creamy frozen dessert using coconut cream and whipped dairy for a rich texture without an ice cream machine. It is simple to prepare, easy to customize, and ideal for make ahead treats that scoop beautifully after freezing.

Ingredients

Full fat coconut milk that has been thoroughly chilled

Cold heavy cream for whipping

Sugar free powdered sugar for smooth sweetness

Vanilla flavor such as Simply Organic Vanilla Flavor or Watkins Clear Vanilla Flavor

Instructions

1. Place a loaf pan in the freezer so it becomes fully chilled

2. Open the chilled coconut milk cans and scoop out only the thick cream into a mixing bowl

3. Beat the coconut cream until it becomes smooth, fluffy, and creamy

4. In a separate cold bowl whip the heavy cream until soft peaks form

5. Blend the powdered sugar and vanilla flavor into the whipped cream until combined

6. Gently fold the whipped coconut cream into the whipped heavy cream using a spatula

7. Transfer the mixture into the chilled loaf pan and smooth the surface evenly

8. Cover the pan tightly to prevent air exposure

9. Freeze until firm and allow to rest briefly at room temperature before scooping.

Notes

Powdered sugar can be substituted with allulose for a softer texture

Always chill ingredients before whipping to achieve the best structure

Cover the ice cream directly to prevent ice crystals and freezer burn

Store in smaller containers to maintain texture during repeated servings

Avoid refreezing melted portions to keep the ice cream creamy

Prep Time: fifteen minutes
Cook Time: no cooking required
Category: dessert
Method: freezing
Cuisine: american