3 Ingredient Ice Cream


I haven’t written for a while. I haven’t cooked for a while. It seems I have been busy getting nothing done.

It is Saturday night, the kids are tucked in and I just thought “what exactly did I do this week?”

I don’t know the answer but I do know that I am sure glad the past seven days are behind me. It has been one of those weeks. One of those ‘let’s not have another like that’ weeks. One of those ‘bring on the weekend’ weeks. One of those ‘thank goodness it is over’ weeks.

One of those weeks when nothing much has happened and life is just same old, same old. We’ve had nothing to complain about and everything has run smoothly. But my, haven’t we all been cranky! Well, maybe not all of us, but the grown-ups have most certainly had their snappy, defensive, leave me alone hats on.

Right now my husband is getting stuck into beers, I’m overindulging on ice cream and I am feeling confident that a new week will grant us a new beginning. I think we are both ready to drop our guns. At least I hope so; I’m missing my old mate!

3 Ingredient Ice Cream

  • 4 cups full fat coconut cream
  • 1 cup coconut sugar
  • 2 teaspoons vanilla extract
  • pinch of salt (optional)
  1. Place the cream and sugar into a large heavy based saucepan and, stirring frequently, bring to the boil. Leave the mixture at a rolling boil as you continue to stir for five minutes. It should be looking lovely and golden. Turn off the heat and stir through the vanilla and salt if desired.
  2. Pour the mixture into a silicon loaf tin and place in the freezer to set. I leave it overnight. Once set roughly chop the ice cream and place half of it into your processor. Blend at high speed until it resembles an ice cream consistency. Pour the mixture into whatever container you will be using to store it in, repeat with the remaining half and level the top. Return the ice cream to the freezer to set.
  3. Serve. Eat. Enjoy!
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3 Ingredient Ice Cream
3.5 Based on 63 Review(s)
  • I hear you Bianca! We (well actually mostly just me) have had one of those weeks as well. This ice cream would go down very well right now. Thanks for another great recipe and I hope next week is better for you! 🙂

  • Brenda

    Yes our week was the same, brings me some peace knowing others have those aswell. And I love coconut milk ice cream because no one else in the house does so I get to eat it all myself.

  • Holli Harrison

    Mind blown! So delicious, as per usual. Thank you so much. The kids devoured it in two sittings.

    • Love it!!! Thank YOU so much!!!! I am glad it was enjoyed. Be sure to let me know how you go with anything else that you try. x

  • Barbara

    Hi…could i use dates instead of sugar and if so how many do you think? Or maple syrup mmmm ?

  • Kristy Jeffery

    This look so yummy. Do you have any alternative ideas for a sugar free version?

  • Kristie

    Hi there, I made this two days ago… I wondered if you recommend putting the boiling hot mixture directly into the freezer? I did this (I was a bit concerned about other things defrosting) and the next day it hadn’t set hard… I blended it anyway which made it creamy and now it’s been in the freezer another night and is icey again and not a firm ice cream consistency… any tips? Re – blend and re freeze again?

  • Narmada Chandrasekara

    I made this and it was super delicious.Smooth consistency.Thanks for the recipe!

  • Lauren Baber

    This looks yum – thanks for sharing it with us 🙂

    I wonder if any thermomix owners have made this in their thermomix and could advise me of time/temp/speed guidelines for step 1, please?