Coconut cream and honey – those are the only ingredients in this to-die-for ice cream from our new dessert BFFs Laurel and Claire (of Kitchy Kitchen.) Inspired by one of our fave vegan ice cream shops, this is the stuff pre-summer dreams. Here’s Claire…

Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as the Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.

Laurel recently introduced me to her favorite ice cream shop, Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream that Kippy’s extracts itself every Thursday night, and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance. The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it: It’s gluten-free, plant-based, and raw!

Inspired by Kippy’s delicious ice cream, I created this simple dairy-free ice cream recipe. If you live in LA, swing by Kippy’s to purchase the ingredients (warning: the coconut cream runs out by Sunday, so try to nab some late in the week). The flavor of the coconut cream and honey is so simple and pure, it would be perfect with some fresh fruit on top.



1 pint coconut cream (preferably raw and organic), at room temperature
2 to 4 Tbsp raw honey, at room temperature (depending on desired taste)

Possible add-ons:
1/2 tsp Himalayan sea salt
1 vanilla bean, seeds scraped
1 shot espresso
1/2 cup chocolate chips


Combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge. Then run the mixture through an ice cream machine (like this one). Freeze until firm, and drizzle with honey!

Note: If you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours to get the right consistency.

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