Vegan Coconut Thai Tea Ice Cream

30 Jan

I got inspired to make ice cream since Lisa got me a cuisinart ice cream maker for my bridal shower. I made up my own recipe by taking the basic ideas that were in the recipe booklet then tweaking it to make up my own flavor. Turned out pretty good. It tastes great and its pretty creamy too.

Here is my recipe:

1 cup- soy creamer
3/4 cup- fair trade organic sugar
2 cans (13.5 ounces each) coconut milk
3 tablespoons- Teesa’s Organic Thai Tea mix
pinch salt

Over medium heat whisk the soy creamer, sugar, salt, and thai tea mix until sugar, salt, and tea mix is melted. Take mixture and mix in coconut milk. Cover and refrigerate for 2 hours.

Turn on ice cream maker, pour mixture into frozen freezer bowl and let mix until thickened about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


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