Homemade Coconut Ice Cream

Anouk and I have been making a lot of progress on our not-bummer-summer list over the past couple of weeks (stay tuned for an official update). One of our favorite projects so far has been making this recipe for homemade coconut ice cream! Not only is it dairy-free (good for me and my allergy), it's no churn and requires no cooking, which makes it definitely the easiest DIY ice cream recipe we've come across. You just combine all the ingredients and pop it in the freezer, you're done!

We made our ice cream mint chocolate chip flavored, because we're mint chocolate chip ice cream

fiends.

Ingredients:

• 1 can coconut cream (like this kind from Trader Joe's) 
• 6 tbsp sugar
• 3 tablespoons soy (or almond) milk
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup mini chocolate chips 

Combine the coconut cream, sugar, milk, and extracts in a blender and blend until smooth. Add the chocolate chips and stir. Pour into a loaf pan or square baking pan and freeze for two hours, or until solid. Note: this recipe freezes kind of hard, so you might want to remove from the freezer and thaw for 5-10 minutes before serving.

Yum!