Simple 4-Ingredient Vanilla Ice Cream
Directions
- 1In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
- 2In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
- 3In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
- 4Remove from heat and let it cool. Once cooled, stir in 2 tbsp of vanilla extract.
- 5Remove from heat and let it cool. Once cooled, stir in 2 tbsp of vanilla extract.
- 6Remove from heat and let it cool. Once cooled, stir in 2 tbsp of vanilla extract.
- 7In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 8In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 9In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
- 10Fold in the homemade condensed milk.
- 11Fold in the homemade condensed milk.
- 12Fold in the homemade condensed milk.
- 13Pour the mixture into a loaf pan and spread it out evenly.
- 14Pour the mixture into a loaf pan and spread it out evenly.
- 15Pour the mixture into a loaf pan and spread it out evenly.
- 16Cover and freeze for several hours or overnight until solid.
- 17Cover and freeze for several hours or overnight until solid.
- 18Cover and freeze for several hours or overnight until solid.
Ingredients
- 2 cups heavy cream
- 2 cups heavy cream
- 2 cups heavy cream
- 2 tbsp vanilla extract
- 2 tbsp vanilla extract
- 2 tbsp vanilla extract
- 1 can full-fat coconut milk
- 1 can full-fat coconut milk
- 1 can full-fat coconut milk
- 0.5 cup honey
- 0.5 cup honey
- 0.5 cup honey
Equipment
saucepanstand mixerloaf pan