Vanilla Coconut Ice Cream w/ Raisin

I wanted ice cream. There are 2 problems with this: I'm allergic to dairy and I don't have an ice cream maker...but dairy can be substituted and thanks to the BF's idea, ice cream can be made without a machine.

Problem 1: the dairy was substituted with coconut milk.
Problem 2: become the ice cream making machine using the ziploc baggie method.

Note: I couldn't quite get the coconut milk to an ice cream consistency in the double ziploc bag, but I didn't have enough ice, didn't have rock salt (I used table salt), and I started it from a warm room temperature. Most importantly, it takes coconut milk longer to "cream" than actual cream. I got around it by tossing the whole thing in the freezer and squeezing the bag, mixing the ice cream up, every 20-30 mins or so. However, one of these errors is to blame...I'm not sure which. Yet.

  • 1 gallon-size ziploc bag
  • 1 pint-size ziploc bag
  • 1/2 cup coconut milk
  • 1 tbsp sugar
  • 1/4 vanilla bean (or 1/4 tsp vanilla extract)
  • 1 small box of raisins
  • 6 tbsp rock salt
  • Ice cubes
  1. Fill the gallon bag half way with ice cubes, and add the rock salt. Put it to the side.
  2. Fill your pint bag with the coconut milk, sugar, vanilla bean (scooped out), and raisins then seal it tight.
  3. Put the pint size bag in the gallon bag then seal the gallon bag tight. 
  4. Shake the bags for about 10 min. until the mixture in the pint size bag has thickened to the ice cream consistency. It may take longer depending on how hard or fast you shake.
  5. Take the pint bag out of the gallon bag and enjoy!
PS, the recipe was terribly sweet. Don't use this unless you want an instant cavity.


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