Description
This recipe delivers an incredibly creamy, naturally sweet ice cream using full-fat coconut milk as the base. It’s naturally dairy-free and vegan, yet tastes wonderfully decadent. Whether you have an ice cream maker or prefer the simpler no-churn method, this tropical dessert is a guaranteed hit.
Ingredients
Scale
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight in the refrigerator
- 1/2 cup granulated sugar (or maple syrup for refined sugar-free)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Optional: 1/4 cup shredded sweetened coconut, toasted (for mix-in)
Instructions
- Prepare the Coconut Milk: Open the chilled cans of coconut milk without shaking them. Carefully scoop out only the hardened, thick cream layer from the top of the cans into a large mixing bowl. Reserve the watery liquid left behind for smoothies or other uses.
- Sweeten the Base: Add the sugar (or maple syrup), vanilla extract, and salt to the coconut cream.
- Mix: Using an electric hand mixer or a whisk, beat the mixture until it is smooth, slightly fluffy, and the sugar is fully dissolved (about 2-3 minutes). Taste and adjust sweetness if necessary.
- Churning Method: Pour the mixture into your ice cream maker bowl (ensure the bowl has been frozen for at least 24 hours according to manufacturer instructions). Churn according to your machine’s directions, usually 20–30 minutes, until it reaches a soft-serve consistency. If adding toasted coconut, mix it in during the last 5 minutes of churning.
- No-Churn Method: Pour the mixture into a freezer-safe loaf pan or container. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent ice crystals. Freeze for 4–6 hours, stirring vigorously every 60–90 minutes for the first 3 hours to break up ice crystals and maintain creaminess.
- Final Freeze: Once the ice cream reaches your desired firmness (soft or hard), transfer it to an airtight container and freeze for an additional 2–4 hours to fully set before serving.
Notes
- For the best results, ensure your coconut milk cans are chilled for at least 12 hours. This separates the thick cream needed for richness.
- If using maple syrup instead of sugar, the ice cream may freeze harder due to the higher water content; consider adding 1 teaspoon of vodka or 1 tablespoon of corn syrup to help keep it softer.
- Serve garnished with fresh pineapple or a drizzle of chocolate sauce.
- Prep Time: PT10M
- Cook Time: 0 minutes
- Category: Dairy-Free Desserts
- Method: Churning or No-Churn
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 18g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg