Hipster friends, your wish has been granted! This recipe is sure to be a hit at your hipster dinner party. We’re talking about a coconutty, malty ice cream with a dash of hot cayenne pepper to balance out the sweetness. Throw away the vegan candy bars because dessert with your crew just got a whole lot better. Vegan PBR coconut ice cream is unexpectedly yummy, so pop open a PBR and read on.
This is a recipe created out of sheer admiration. I’m fond of your clothes, your hair, and your knowledge of music and cinema. How do you do it? I can’t give you style tips, but when it comes to dessert, I am definitely your girl.
Could you use a different craft beer for a “better” tasting ice cream? No. Nothing will taste better than PBR. But if you really want to try, I suggest referring to the Barnivore website to find vegan beer.
Vegan PBR Coconut Ice Cream
This recipe makes 6 servings.
- 1 can of PBR
- ¾ cup sugar
- 1 can light coconut milk
- 2 cups soy milk
- dash of cayenne (optional topping)
Pour all ingredients in a bowl and stir well. Refrigerate this mixture 2+ hours then pour into your frozen ice cream maker bowl. Follow manufacturer instructions on making ice cream. Generally, the ice cream machine should take 20 minutes to work, and from there you’ll need to transfer your PBR coconut ice cream to another vessel to freeze.
I finished off my cup of ice cream with a dash of cayenne on top because I thought it nicely balanced out the sweetness from the coconut milk. This is optional, but highly recommended!
A note about using light coconut milk: I opted for light coconut milk because the coconut flavor was less intense than the full fat, so I was able to taste more of the PBR. There is nothing wrong with using the high fat coconut milk. In fact, it makes for a more intense coconut flavor and a creamier ice cream, if that’s your preference.
It’s time to schedule a dinner party!