This refreshing vegan ice cream uses a complimentary creamer for richness and sweetening. Please note that the Prep time is hands-on time only. Allow for churning and chilling time. And see the post above for tons of options!
Author: Moriah Geller
Recipe type: Dessert
Cuisine: American
Serves: about 1 quart
Ingredients
1 (14-ounce) can full-fat coconut milk or coconut cream
1 cup dairy-free vanilla coffee creamer (used So Delicious French Vanilla)
1 ½ cups strongly brewed black tea
1 tablespoon fresh-squeezed lemon juice, plus additional to taste
Sweetener, to taste (optional)
Instructions
Put the coconut milk or cream, tea, creamer, and 1 tablespoon lemon in your blender and blend until combined.
Taste test, and add more lemon juice and/or some sweetener, if desired. Keep in mind that it will taste a bit less sweet when frozen.
Churn the mixture in your ice cream maker according to the manufacturer's instructions. Make sure the insert is pre-frozen, if instructed. If you don't have an ice cream maker, use one of these methods.
Pack the churned ice cream into an airtight container and freeze until solid, about 4 hours. Let sit at room temperature for 10 to 15 minutes before scooping.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-sweet-tea-ice-cream