Indulge in a creamy, dairy-free delight with this Coconut Milk Ice Cream. Perfect for those seeking a vegan or lactose-free alternative, this recipe delivers a rich texture and tropical flavor that’s sure to satisfy your sweet tooth. This Vegan Dessert is a refreshing treat for any occasion.
Why You’ll Love This Coconut Milk Ice Cream
This Coconut Milk Ice Cream is a must-try Vegan Dessert:
- Dairy-Free Bliss: Perfect for vegans and lactose-intolerant dessert lovers.
- Simple Ingredients: Uses just a few pantry staples for easy prep.
- No Ice Cream Maker Needed: Make it with or without special equipment.
- Customizable: Add your favorite flavors or mix-ins for variety.
- Luscious Texture: Creamy and smooth, just like traditional ice cream.
Ingredients for Coconut Milk Ice Cream
- 2 (15 oz) cans full-fat coconut milk
- ½ cup granulated sugar
- 1½ tbsp cornstarch
- ¼ tsp salt
- 2 tsp vanilla extract
Ingredient Tips:
- Coconut Milk: Full-fat is key for creaminess; shake cans well before opening.
- Sugar: Granulated sugar dissolves easily; adjust to taste.
- Cornstarch: Ensures a thick, smooth base; mix thoroughly to avoid lumps.
- Vanilla Extract: Pure extract enhances the tropical flavor.
Directions for Coconut Milk Ice Cream
Ready to whip up this tropical treat? Let’s get started!
Prepare Ice Cream Base
In a saucepan, I combine 1½ cans of coconut milk, ½ cup sugar, and ¼ tsp salt. I heat over medium, stirring until the sugar dissolves. I stir in 2 tsp vanilla extract.
Thicken Mixture
In a small bowl, I mix the remaining ½ can of coconut milk with 1½ tbsp cornstarch until smooth. I add this to the saucepan, bring to a boil, and stir frequently for 5 minutes until thickened.
Chill Base
I transfer the mixture to a shallow container, cover, and refrigerate for at least 4 hours until fully chilled.
Churn Ice Cream
I pour the chilled mixture into an ice cream maker and churn per the manufacturer’s instructions (20–25 minutes) until it’s soft-serve consistency. If no ice cream maker, I pour into a freezer-safe container, freeze, and stir every 30 minutes for 2 hours to reduce ice crystals.
Freeze and Serve
I transfer the churned Coconut Milk Ice Cream to a freezer-safe container and freeze for 4 hours until firm. I let it sit at room temperature for 5–10 minutes before scooping for easy serving.
Prep and Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chilling Time: 4 hours
- Churning Time: 20–25 minutes
- Freezing Time: 4 hours
- Total Time: ~8 hours 45 minutes
- Servings: 6
- Calories: ~250 kcal per serving
- Macros per Serving: 30g carbs, 2g protein, 20g fat, 1g fiber
Variations for Coconut Milk Ice Cream
I love customizing this Coconut Milk Ice Cream for fun flavors:
- Sweetener Swap: Use maple syrup or agave nectar instead of sugar for a unique taste.
- Chocolate Twist: Mix in ¼ cup cocoa powder for a rich chocolate version.
- Fruity Flair: Blend in ½ cup mango or strawberry puree for a tropical vibe.
- Mix-Ins: Add ¼ cup chocolate chips or toasted coconut flakes during churning.
- Spiced Up: Stir in ½ tsp cinnamon or cardamom for a warm note.
Storage
I store Coconut Milk Ice Cream in an airtight container in the freezer for up to 2 weeks for best quality. I let it soften at room temperature for 5–10 minutes before scooping. To prevent ice crystals, I press plastic wrap against the surface before sealing the container. Freezing longer may affect texture, so I enjoy it fresh!
FAQs:
Can I make Coconut Milk Ice Cream without an ice cream maker?
Yes, I freeze the mixture in a container, stirring every 30 minutes for 2 hours to minimize ice crystals.
Is light coconut milk suitable for this recipe?
Full-fat coconut milk is recommended for a creamier texture. Light coconut milk may result in a less rich ice cream.
How long does Coconut Milk Ice Cream last in the freezer?
I consume it within 2 weeks for the best flavor and texture.
Can I make this recipe sugar-free?
Yes, I swap sugar for a sugar substitute like erythritol to keep it sweet and creamy.
What toppings pair well with this Vegan Dessert?
Fresh fruits, chocolate syrup, toasted coconut flakes, or chopped nuts complement the flavor well.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
Coconut Milk Ice Cream is a versatile and delightful dessert that caters to various dietary needs without compromising on taste or texture. With its simple preparation and rich flavor, it’s a perfect Vegan Dessert for any occasion.
Coconut Milk Ice Cream
Ingredients
- 2 cans 13.5 oz each full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1 tablespoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup mix-ins like chocolate chips fruit puree, or toasted coconut flakes
Instructions
- In a mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until smooth and well combined.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
- In the last 5 minutes of churning, add any desired mix-ins.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Shake the cans of coconut milk well before opening to mix the cream and liquid.
- For a softer texture, add 1–2 tablespoons of vodka to the base (alcohol lowers freezing point).
- No ice cream maker? Freeze the mixture in a shallow container, stirring every 30 minutes until set.
Did you Like This Recipe? Please Rate and Comment Below!
