Coconut Milk Ice Cream
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.
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.