Coconut ice cream perfectly sweet nondairy treat

If you haven't heard by now, July is National Ice Cream Month. You may have seen a multitude of recipes during the last few weeks urging you to whip up a freezer-full of your favorite flavors. I know I sure have.

But what I was looking for was a super-easy, nondairy ice cream that didn't require multiple steps or cooking. So I set into the kitchen with cans of coconut milk and tried to find the best way to make a natural-tasting coconut ice cream. At first I did cook the mixture and even added cornstarch to help thicken it, but each batch was either too watery or took so long to cook, cool and freeze that I lost interest.

With my last two cans of coconut milk, I hit the magic combination. The texture is just right - just between soft serve and store-bought ice cream. It's not too hard and not too soft. The flavor and richness also hit a home run. Using one can of light coconut milk with one can of regular provides just the right level of coconut goodness that you crave in a pure-flavored ice cream.

Easy No-Cook Coconut Ice Cream is just what you need this summer. Enjoy!

• Write to Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com.