Description
Coconut Milk Ice Cream is a creamy, dairy-free frozen dessert made with rich coconut milk, perfect for vegans or those with lactose intolerance. It’s naturally sweetened and easily customizable with flavors like vanilla, chocolate, or fruit.
Ingredients
Units
Scale
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1 tablespoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup mix-ins like chocolate chips, fruit puree, or toasted coconut flakes
Instructions
- In a mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until smooth and well combined.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
- In the last 5 minutes of churning, add any desired mix-ins.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Shake the cans of coconut milk well before opening to mix the cream and liquid.
- For a softer texture, add 1–2 tablespoons of vodka to the base (alcohol lowers freezing point).
- No ice cream maker? Freeze the mixture in a shallow container, stirring every 30 minutes until set.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 14g
- Sodium: 25mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg