Step 1: Chill the Loaf Pan
| Action | Why |
|---|---|
| Place a loaf pan in the freezer | Pre-chills the pan for even freezing |
Step 2: Prepare the Coconut Cream
| Action | Details |
|---|---|
| Open chilled coconut milk cans | Do not shake the cans |
| Scoop out the thick cream portion | Leave the watery liquid behind (save for smoothies) |
| Place cream in a mixing bowl | |
| Beat with a hand mixer until smooth and creamy |
Step 3: Whip the Heavy Cream
| Action | Details |
|---|---|
| In a separate bowl, add heavy cream | |
| Beat until soft peaks form | |
| Add sweetener, vodka, and vanilla (if using) | |
| Beat until combined |
Step 4: Combine and Freeze
| Action | Details |
|---|---|
| Slowly fold the coconut cream into the whipped cream mixture | |
| Mix until fully combined | |
| Transfer to the chilled loaf pan | |
| Cover completely | |
| Freeze for at least 2 hours to firm up |
Step 5: Serve
| Action | Details |
|---|---|
| Let ice cream sit at room temperature for 10–15 minutes | Softens for easy scooping |
| Scoop and enjoy! |
Notes
Sweetener Options
| Sweetener | Amount | Instructions |
|---|---|---|
| Sugar-free powdered sweetener | ¼ cup | As written in recipe |
| Allulose | â…“ cup | Blend down to a powdery texture before using |
