free from: gluten, dairy, egg

​

Ingredients:

• 16.9 oz of Country Crock Plant based whipping cream

• 11.6 oz of sweetened condensed coconut milk
• 2 to 3 teaspoons vanilla
• optional: mix ins

​

Directions:

​

1. Empty the contents of the whipping cream into

a mixing bowl and whip with your mixer for 2 minutes.

2. Add the can of sweetened condensed milk and mix

well.

3. Add 2 to 3 tablespoons of vanilla and mix well.

4. Place the mixture in a shallow pan (9x13) and place in the

freezer for a minimum of 3 hours.

*This ice cream will be of a softer texture.

​

ADD INS:

Great ideas for add ins are only limited by your imagination, here are just a few:

> Use gluten free sandwich cookies: place 12 to 20 cookies in a baggie, seal, and break up. Do not break up into crumbs, you want chunks.

> Add in a fruit flavor but do not use fresh fruits, instead use your favorite jelly or jam (trust me, it'll turn out much better). I use an entire jar for the maximum flavor.

> Add in nuts by themselves or with your favorite fruit jam. The best nuts for ice cream are walnuts, pistachios, and macadamia nuts.

> Rocky road: 1/2 cup cocoa powder, 1 cup mini marshmallows, 1/2 cup pecans

​

Storing: Place in airtight container in your freezer for up to 6 months.​