Vacation just wouldn't be complete without the presence of a bowl of ice cream on a hot Summer day. Whether you prefer sprinkles, chocolate chips, or fudge atop your chilled treat, The Kitchy Kitchen has mastered how to DIY your own ice cream with only two ingredients.
Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they're always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.
Laurel recently introduced me to her favorite ice cream shop, Kippy's! in Venice, CA. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream that Kippy's extracts itself every Thursday night, and organic, raw honey. If ice cream could be good for you, this is humanity's best chance. The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it; it's gluten free, vegan, and raw.
Inspired by Kippy's delicious ice cream, I created this simple recipe. If you live in LA, swing by Kippy's to purchase the ingredients (warning, the coconut cream runs out by Sunday, so try to nab some late in the week). The flavor of the coconut cream and honey is so simple and pure, it would be perfect with some fresh fruit on top.
If you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency.
- 1 pint coconut cream (raw and organic is preferred), at room temperature
2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)
- Possible add ons:
1/2 teaspoon himalayan sea salt
1 vanilla bean, seeds scraped
1 shot espresso
1/2 cup chocolate chips
- Combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge.
- Run the mixture through your ice cream machine. Freeze until firm and drizzle with honey!
- Desserts, Ice cream
- North American
- Total Time
- 1 hour, 59 minutes, 59 seconds