Description
This Coconut Milk Ice Cream is a dreamy, dairy-free dessert that’s ultra-creamy, naturally sweetened, and bursting with coconut flavor. Made with just a handful of wholesome ingredients—no ice cream maker needed—this plant-based frozen treat is perfect for cooling down on hot days or satisfying sweet cravings the vegan way. Customize it with shredded coconut, dark chocolate, or fruit for a refreshing, tropical twist everyone will love.
Ingredients
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2 cans (13.5 oz each) full-fat coconut milk (chilled overnight)
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1/2 cup pure maple syrup or agave nectar
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1 tbsp vanilla extract
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Pinch of salt
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Optional mix-ins: 1/2 cup shredded coconut or chopped dark chocolate
Instructions
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Scoop the cream: After chilling the coconut milk cans overnight, open them carefully without shaking. Scoop the solid coconut cream from the top into a mixing bowl. Set aside the remaining liquid (great for smoothies or baking).
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Blend the base: Add maple syrup, vanilla extract, and a pinch of salt to the bowl. Using a hand mixer or blender, whip the mixture until smooth, light, and creamy.
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Add your mix-ins: Gently fold in any optional mix-ins like shredded coconut or chunks of dark chocolate for added texture and flavor.
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Freeze the mixture: Pour the whipped coconut mixture into a freezer-safe container. Smooth the top with a spatula.
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Stir once for smoothness: Place in the freezer for 4–6 hours. For the best texture, give it a gentle stir around the 2-hour mark to break up ice crystals.
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Serve and enjoy: When ready to enjoy, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. Scoop and serve as is or with your favorite toppings.
Notes
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Full-fat coconut milk is essential for creaminess—avoid light versions.
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For a tropical flair, add pineapple chunks or mango purée before freezing.
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Keeps in the freezer for up to 1 week in an airtight container.
- Prep Time: 10 minutes
- chill time: 6 hours
- Category: Dessert, Ice Cream
- Method: No-Churn, Freezer
- Cuisine: Vegan, Tropical
