Coconut Milk Ice Cream
This Coconut Milk Ice Cream is a creamy, dairy-free dessert that’s perfect for those following vegan or lactose-free diets. Made with full-fat coconut milk and a sweetener of your choice, this ice cream is customizable with your favorite flavors and mix-ins. Whether you enjoy it as a simple coconut flavor or want to experiment with fruity or chocolate variations, this recipe guarantees a rich and smooth treat every time.
Equipment
- Ice cream maker (optional, 1)
- Mixing bowls (2)
- Whisk or Spatula: 1
- Measuring cups and spoons (1 set)
- Freezer-Safe Container: 1
Ingredients
- 1 can 13.5 oz Full-Fat Coconut Milk
- 1/2 cup Maple Syrup or your preferred sweetener
- 1 teaspoon Vanilla Extract
- Pinch of Sea Salt optional, enhances flavor
- Optional Add-ins Chocolate chips, fruit, toasted coconut, etc.
Instructions
Prepare the Coconut Milk Base:
- In a large mixing bowl, pour the full-fat coconut milk. If it has separated, whisk it together until smooth. Add the maple syrup (or sweetener of your choice) and vanilla extract, and whisk until fully combined. Stir in a pinch of sea salt if desired.
Chill the Mixture:
- Cover the bowl and refrigerate the mixture for at least 2 hours, or preferably overnight. This step helps the base thicken and ensures a smoother consistency when churning.
Churn the Ice Cream:
- Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. Typically, this will take about 20-30 minutes, and the mixture will thicken to a soft-serve consistency.
Add Optional Mix-ins:
- During the last few minutes of churning, you can add any mix-ins, such as chocolate chips, fruit, or toasted coconut. Continue churning until the mix-ins are evenly incorporated.
Freeze to Set:
- Transfer the ice cream to a freezer-safe container and smooth the top with a spatula. Freeze for at least 3-4 hours to firm up.
Serve and Enjoy:
- Let the ice cream sit at room temperature for a few minutes before scooping for the best texture. Serve in a bowl, cone, or sundae-style, and garnish with your favorite toppings.
Notes
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Stir every 30 minutes for 3-4 hours to break up ice crystals and ensure a smooth texture.
- Sweetener Options: You can use agave syrup, cane sugar, or even stevia if you prefer a lower-calorie version. Adjust sweetness to taste before chilling the mixture.
- Flavor Variations: Feel free to experiment with flavors such as chocolate (add cocoa powder or melted chocolate), mango (add pureed mango), or matcha (add matcha powder).
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let it soften for a few minutes at room temperature before serving.