Description
A creamy and tropical coconut milk ice cream recipe that’s dairy-free and easy to make at home. This velvety ice cream uses full-fat coconut milk and natural sweeteners, perfect for those seeking a vegan or lactose-free dessert. Customize with your favorite mix-ins like chocolate chips or shredded coconut for added texture and flavor.
Ingredients
Scale
Base Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 3/4 cup granulated sugar (or sweetener of your choice)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Optional Mix-ins
- Chocolate chips
- Shredded coconut
- Chopped fruit
Instructions
- Prepare the Coconut Milk Mixture: In a medium bowl, whisk together the coconut milk, sugar, vanilla extract, and salt until the sugar is completely dissolved. Adjust sweetness if desired.
- Chill the Mixture: Place the bowl in the refrigerator for at least 2 hours until the mixture is thoroughly chilled, which helps achieve a creamier texture in the final ice cream.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Add Mix-ins: If desired, add your choice of mix-ins such as chocolate chips or shredded coconut during the last 5 minutes of churning to evenly distribute.
- Freeze the Ice Cream: Transfer the churned ice cream into an airtight container and level the surface with a spatula. Freeze for at least 4 hours or until firm and scoopable.
- Serve: Scoop and serve your homemade coconut milk ice cream. Garnish with extra shredded coconut or fruit for an exciting presentation.
Notes
- For best results, use a full-fat coconut milk to ensure a creamy and rich texture.
- You can substitute the granulated sugar with other sweeteners like maple syrup, agave nectar, or a sugar substitute of choice.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm, to mimic churning.
- Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.
- Store leftover ice cream in an airtight container for up to 1 week.
