Homemade Coconut Milk Ice Cream
Creamy and dairy-free, this coconut milk ice cream is a tropical, vegan-friendly dessert made with simple ingredients and packed with rich coconut flavor.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup (or sugar)
- 1 tbsp vanilla extractPinch of sea salt
- Optional: 1/4 cup shredded coconut, toasted nuts, or chocolate chips
Instructions
- Prepare the base:In a saucepan, combine coconut milk, sweetener, vanilla extract, and salt. Heat over medium heat until warm but not boiling.
- Mix well:Whisk until the sweetener is fully dissolved. Remove from heat and let it cool to room temperature.
- Chill:Pour the mixture into a bowl, cover, and refrigerate for at least 2-3 hours (or overnight for best results).
- Churn:Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Freeze:Transfer the churned ice cream into an airtight container and freeze for 4–6 hours or until firm.
- Serve:Scoop and enjoy! Garnish with toasted coconut flakes or your favorite toppings.
Notes
- Always use full-fat coconut milk for the creamiest texture.
- You can substitute maple syrup with honey if not strictly vegan.
- For extra flavor, add 1–2 tablespoons of rum or coconut liqueur.