Coconut Ice Cream
This homemade coconut ice cream is rich, creamy, and dairy-free, made with simple ingredients like full-fat coconut milk, natural sweeteners, and vanilla extract. Perfect for a refreshing summer treat, it’s easy to customize with your favorite flavors and mix-ins. Whether you have an ice cream maker or not, you can achieve a smooth, luscious texture with this foolproof recipe.
Equipment
- 1 mixing bowl
- (1) Whisk
- 1 airtight freezer-safe container
- 1 ice cream maker (optional)
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
- 1 plastic wrap roll
Ingredients
- 2 13.5 oz cans full-fat coconut milk
- ½ cup maple syrup or sweetener of choice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Ice Cream Base
- In a large mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and salt until well combined and smooth.
- Taste the mixture and adjust sweetness if needed.
Step 2: Chill the Mixture
- Cover the bowl and refrigerate for 2-4 hours, or until thoroughly chilled.
Step 3: Churn the Ice Cream
- Using an Ice Cream Maker:
- Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes) until it reaches a soft-serve consistency.
- Without an Ice Cream Maker:
- Pour the mixture into a freezer-safe container.
- Freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals and achieve a creamy texture.
Step 4: Add Mix-Ins (Optional)
- Fold in any mix-ins such as shredded coconut, fruit, or chocolate chips during the last 5 minutes of churning (or after the initial freezing if doing it manually).
Step 5: Freeze Until Firm
- Transfer the churned ice cream to an airtight container, press plastic wrap over the surface, and freeze for 4-6 hours, or until firm.
Step 6: Serve and Enjoy
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Serve in bowls or cones and enjoy your homemade coconut ice cream!
Notes
- Storage Tip: Store in an airtight container with plastic wrap pressed onto the surface to prevent freezer burn.
- Sweetener Substitutes: You can use honey, agave syrup, or granulated sugar instead of maple syrup.
- Texture Tip: For a softer ice cream, add a tablespoon of vodka or rum to prevent excessive hardness in the freezer.
- Flavor Ideas: Add lime zest, toasted coconut, or a swirl of fruit puree for a unique twist.
- No Ice Cream Maker? No problem—stirring every 30 minutes ensures a smooth texture without special equipment.