Mama Z's Coconut Milk Vanilla Ice Cream
  • 1½ cups full of fat coconut milk (1 can)
  • 1½ cups So Delicious coconut milk
  • 1 tablespoon vanilla extract
  • 2 servings pure stevia powder or liquid
  • dash pink Himalayan sea salt
  • 1 tablespoon egg replacer
  • ¼ cup purified water
  • ¼ teaspoon vanilla bean, ground/paste or scrape the innards of
  • ½ vanilla bean
  1. Place the inside bowl of an automatic ice cream maker into a freezer for at least 12 hours. (I like the Cuisinart® Ice Cream/Yogurt Maker from Bed, Bath & Beyond.)
  2. Place the can of coconut milk in a blender then add the rest of the So Delicious coconut milk to reach the 3 cups mark.
  3. Then add the rest of the ingredients into the blender and blend.
  4. Put the inside bowl into the ice cream maker with the paddle inside.
  5. Turn the machine on and put everything from the blender into the ice cream maker.
  6. Let it run for 30 minutes or when the ice cream reaches the best consistency for you.
  7. Serve immediately with fruit, nuts or topping.
  8. Store the rest of the ice cream in the freezer.
* For candy cane ice cream, add 2 drops of peppermint essential oil.
* For chocolate ice cream, add ¼ cup cocoa powder.
* For strawberry ice cream, add ½ cup strawberries.
* For mocha ice cream, add 1 serving instant organic coffee.
Recipe by Natural Living Family with Dr. Z & Mama Z at