The only thing worse than suffering through a sweltering hot summer day without air conditioning is trying to survive those same conditions without any ice cream in the house. It’s entirely possible that one can make do without such convenient modern amenities that would help abate the heat, but only if generous amounts of frozen, creamy treats are kept close at hand. Ice cream makes even chilly days more bearable, so going without a single tub of the cool confection is tantamount to criminal insanity. For those with limited equipment and limited patience, there have been few solutions to this conundrum outside of an impromptu grocery trip. Thankfully, non-dairy alternatives are no longer the anomaly in mainstream markets, although homemade ice cream will still beat out anything prepackaged any day of the week.

This recipe today goes out to all those ice cream fiends without ice cream machines. Plenty of low-tech methods exist for fabricating frozen treats without fancy machinery, but let’s be honest: Few people, myself included, care to fuss with scraping ice crystals or tossing around a plastic bag of ice cubes all day, just for a few bites of sweet satisfaction.

Your icy irritation ends here. All you need is a freezer, four ingredients, and an appetite. I would wager that you’ve already got two out of three already covered.

The ingenious CocoWhip by So Delicious is the secret ingredient that makes this sweet act of alchemy possible. Providing light, scoopable structure without any further agitation, the same results can also be achieved with good old whipped coconut cream, but starting with a ready-whipped and exceptionally stable base makes the process infinitely easier.

As luck would have it, So Delicious recently launched their Snackable Recipe Contest, so it would have been crazy for me to hold onto this treat any longer. Besides, as much as I love cooking, summer is meant to be enjoyed, not spent in the kitchen. Whip up this effortless ice cream base and go play; you’ll have a delicious dessert waiting for you when you return.

No-Churn Vanilla Bean Ice Cream

2/3 Cup Vanilla Coconut Creamer
1/3 Cup Light Agave Nectar
1 1/2 Teaspoons Vanilla Bean Paste or Extract
1 9-Ounce Package Cocowhip

In a large bowl, stir together the creamer, agave, and vanilla. Add in one small scoop of the Cocowhip, stirring to incorporate and begin to lighten the mixture. Introduce half of the remaining Cocowhip, folding it carefully into the liquid, keeping the airy structure as intact as possible. Repeat with the last portion of Cocowhip, leaving a few streaks in the mixture if need be; it’s better to under-mix than over-mix.

Pour the ice cream base into a loaf pan or air-tight container and carefully move it into your freezer. Allow it to sit, undisturbed, for at least 6 hours before serving.

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