Description
Indulge in the creamy goodness of homemade Coconut Milk Ice Cream – a luscious vegan and dairy-free treat that’s perfect for hot summer days. This recipe is simple to make and is customizable with your favorite mix-ins for a delightful dessert experience.
Ingredients
Scale
Main Ingredients:
- 2 (13.5 oz) cans full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- pinch of salt
Optional Mix-ins:
- 1/2 cup shredded coconut
- chocolate chips
- fruit swirls
Instructions
- Blend the Ingredients: In a blender or mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and salt. Blend or whisk until smooth.
- Chill the Mixture: Refrigerate the mixture for at least 2 hours until cold.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes, until thick and creamy.
- Add Mix-ins: Incorporate any desired mix-ins during the last few minutes of churning.
- Freeze the Ice Cream: Transfer the churned mixture to a freezer-safe container and freeze for 2–4 hours for a firmer texture.
- Serve: Allow the ice cream to sit at room temperature for a few minutes before scooping and enjoying.
Notes
- If you lack an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until smooth and frozen (about 2–3 hours).
- For enhanced richness, consider adding a tablespoon of coconut cream to the mixture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 10g
- Sodium: 30mg
- Fat: 17g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
