Two Coconut Milk Ice Cream Recipes {Sister Inspirations}

Welcome to the October edition of Sister Inspirations!

Amy and I have both recently started to eat a primal/paleo diet with our families, and that became our theme for this month. My mother-in-law bought me the KitchenAid ice cream attachment for my birthday that I’ve been wanting to try out, which gave us an excuse to try our hands at coconut milk ice cream and all the fixins’.

Amy is sharing two delicious homemade chocolate shell recipes and a toffee crumble over at The Happy Tulip. The mint shell pairs really well with my coffee mocha ice cream and I threw the toffee crumble into my snickerdoodle ice cream. The result was fabulous.

If you don’t have an ice cream maker you can just freeze the batter. Using the KitchenAid makes it a little creamier, but I tried both way, and they both were delicious.

Coffee Mocha Ice Cream

Servings: 4

Ingredients

1 can coconut milk
1/4 cup honey
2 tablespoons instant coffee
1 tablespoon vanilla

Directions

Add all ingredients to a blender and blend on medium for 2-3 minutes, until mixture is creamy.

At this point you can use an ice cream maker and follow their directions. Or you can also pour mixture into a freezer safe container and freeze for 3-4 hours or until desired consistency.

Snickerdoodle Ice Cream with Toffee Crumble

Servings: 4

Ingredients

1 can coconut milk

1/4 cup honey

4 teaspoons molasses

1 tablespoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Amy’s Toffee crumble

Directions

Add all ingredients except the toffee to a blender and blend on medium for 2-3 minutes, until mixture is creamy.

At this point you can use an ice cream maker and follow their directions. Or you can also pour mixture into a freezer safe container and freeze for 3-4 hours or until desired consistency. Make sure to add the toffee crumble before the ice cream is frozen.