Description
Coconut Milk Ice Cream is a creamy, dairy-free frozen dessert made with coconut milk, natural sweeteners, and optional flavorings. It’s perfect for those following vegan, lactose-free, or paleo diets, offering a rich tropical taste with a smooth texture.
Ingredients
Scale
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 tbsp vanilla extract
- Pinch of salt
- Optional mix-ins: shredded coconut, chocolate chips, fruit, or nuts
Instructions
- In a blender or mixing bowl, combine coconut milk, maple syrup, vanilla extract, and salt. Blend or whisk until smooth and fully combined.
- Taste and adjust sweetness if needed.
- Chill the mixture in the refrigerator for at least 2 hours or until thoroughly cold.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- If using mix-ins, add them during the last 5 minutes of churning.
- Transfer to a freezer-safe container and freeze for at least 2–4 hours, or until firm.
- Let sit at room temperature for 5–10 minutes before scooping for best texture.
Notes
- For a creamier result, use only full-fat coconut milk—light versions may yield an icy texture.
- No ice cream maker? Pour the mixture into a shallow container, freeze, and stir every 30 minutes for 2–3 hours.
- Enhance with cocoa powder or espresso for different flavor profiles.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 12g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: coconut milk ice cream, dairy-free dessert, vegan ice cream, paleo dessert, no dairy frozen treat