Is summer really summer without ice cream? Of course, ice cream of any flavor is available for purchase year round, but there is something so satisfying about making yourself the perfect sweet treat at home. The two ingredients? A can of coconut cream and sugar. That’s it! Did I use an expensive ice cream maker? Absolutely not! Two metal bowls, ice, a freezer and some patience is all that is required.

This method for making ice cream works for almost any flavor. The simplest way to make ice cream is to take a large metal bowl and fill it with ice. Next, create a nest for a smaller metal bowl inside the ice. The ice cream base goes into the smaller bowl, and the entire contraption goes into the freezer uncovered. Every 30 minutes, take the large bowl out and scrape down the sides of the smaller bowl using a spoon or spatula. This aerates the ice cream and redistributes the ice crystals. It takes just a minute and gets popped right back into the freezer. You’ll need to do this every 30 minutes for 2-3 hours or until the ice cream base has the consistency of a loose soft serve ice cream. Then, you can stop the stirring process and transfer the ice cream to an airtight container into the freezer for at least 5 hours. After the freeze, the ice cream scoops just as easily as any store-bought ice cream. 

An alternative method to making ice cream that I love to use uses zip-top plastic bags and ice. The ice cream base goes into a quart-sized zip-top bag. Surrounding that bag is a gallon-sized zip-top bag filled with ice and a tablespoon of salt. The plastic bags get sealed so the ice and salt never touch the ice cream base. To churn the ice cream, you can roll the bag on the ground or shake the contents. This is a wonderful activity for kids! This method only takes about 10 minutes of movement. Once the base is churned to a soft serve consistency, transfer the ice cream to a covered container in the freezer for 5 hours to fully set.

The basic formula includes a full fat cream or coconut cream, sweetener of any sort and a flavor additive. What I love about this recipe is that the coconut cream is not only the creamy base needed but also the flavor. Coconut cream already has so much concentrated coconut flavor that all it needs to become ice cream is sugar. White granulated sugar works great, but I prefer brown sugar, which brings even more warm, toasty flavor. This recipe is great for vegans and those avoiding dairy, or in my case people who just really love coconut. I like to top this ice cream with some toasted coconut flakes and fresh diced mango for the ultimate tropical treat.

Two-Ingredient Coconut Ice Cream Recipe 

1 can coconut cream (Not coconut milk. I use Trader Joe’s brand.)

1/2 cup brown sugar

Instructions

1. In a small metal bowl, mix together brown sugar and coconut cream very well until the sugar is dissolved. 
2. Fill a larger metal bowl with ice and nestle the small metal bowl with the cream into the ice bowl.
3. Put the entire thing in the freezer uncovered. Every 30 minutes, take it out and scrape down the sides of the small bowl using a spatula or a spoon. This mixes the ice crystals that have formed along the sides into the ice cream base. This will take a few hours but is necessary to slowly churn the ice cream. Once the texture is like soft serve ice cream, transfer it to a  covered container and freeze for at least 5 hours. After the freeze, it should scoop nicely. Serve with toasted coconut or diced mango.
4. This recipe makes enough for 2 servings but can easily be doubled. If you have an ice cream machine, this base works in that, too.