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During stressful times, it’s really easy to binge on sweet or salty foods, and dessert is hands-down my greatest vice! When I’m testing recipes, my goal is to create something that’s healthier than the store-bought alternative, but still wildly delicious!

There are so many great dairy-free ice creams on the market, but if you have the time to make it yourself, why not avoid the extra sugar and additives?! The base of this recipe is canned coconut milk, and full fat coconut cream is best.


It’s good to get in the practice of always checking the ingredients of packaged goods before purchasing. Many brands of canned coconut milk contain guar gum or coconut extract in place of actual coconut. Not necessarily unhealthy… but why not just have the real thing?


The coconut milk varieties from Trader Joe’s are hands-down the best ones on the market, with just two ingredients in a BPA-free can.

There are only two other ingredients in this recipe! No need for an ice cream maker, simply freeze the coconut milk in ice cube trays or a shallow dish, blend with maple syrup and vanilla, and enjoy. It’s a much more rewarding experience when you’ve made the ice cream yourself and know exactly what you’re eating 

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Total time: 5 hours, active prep time 10 mins, serves 3


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  1. Shake can of coconut milk (it often naturally separates) and pour into ice cube trays, fill each “cube” half way OR freeze in a shallow covered container lined with parchment paper

  2. Freeze at least two hours

  3. Remove cubes OR break into chunks if using container and place in high-powered blender

  4. Add other ingredients and blend, use blender tamper to ensure all cubes or chunks have dispersed

  5. Serve as froyo OR pour into container and freeze again for a firmer ice cream

  6. Wait 1 hour, remove from freezer and stir mixture, place in freezer another hour

  7. Repeat step 6

  8. Remove from freezer about 5 minutes before serving

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