Wholesome, plant-based ice creams are tough to come by in the grocery store especially at a reasonable price. The biggest struggle is the type and amount of added sugar, so here’s my take. No machine, no problem.
- 1 can coconut milk
- 2 teaspoons vanilla extract
- 2 tablespoons coconut nectar
Combine all ingredients in a blender, blend until smooth. Put mixture in a freezer-safe container.
Freeze the ice cream for 4 hours, stirring with a fork every hour. This step adds air and helps it become creamy. After 4 hours it can be left to harden completely. Scoop and enjoy.