I’ve been seeing so many recipe for dairy-less (aka vegan) ice cream around the internet these days.
And they look seriously delicious.
Whether you’re using a frozen banana, soaked cashews or coconut milk (like in this recipe), these ice creams are just about as creamy, cool and tasty as their moo-filled counterparts.
I’m not giving up regular ice cream quite yet, but I will admit that cream-less ice cream does seem to sit better in my stomach.
I was extra excited about this recipe for Coconut Macaroon Ice Cream because:
-It was in my Joy the Baker Cookbook, which is amazing.
-It was full of coconut flavor, which I love.
-It was cheap and easy to make with only 4 ingredients.
-It has toasted coconut in it, which is so nutty and tasty!
I remember when I was a kid one of the few things that I didn’t like to eat was coconut. Lord knows why. Maybe it was the texture or something.
But all I know is that I love it these days (as long as it’s not coconut water).
You seriously have to try this Coconut Macaroon Ice Cream and make sure you top it off with some Magic Shell sauce!
In other news Happy 2nd Anniversary to my fellow ice cream lover and favorite person to cook with: my husband, Jason. I love you!
*Click on recipe card to enlarge or right click to save.