Description
Indulge in the creamy and dairy-free delight of Coconut Milk Ice Cream. This vegan dessert is a breeze to make and can be customized with your favorite add-ins.
Ingredients
Scale
Main Ingredients:
- 2 cans (13.5 ounces each) full-fat coconut milk
- ¾ cup granulated sugar or maple syrup
- 1 tablespoon vanilla extract
- Pinch of salt
Optional Add-ins:
- ½ cup shredded coconut
- ½ cup chopped dark chocolate
- ½ cup chopped fruit
- 1–2 teaspoons matcha or cocoa powder
Instructions
- Prepare the Base: Whisk together coconut milk, sugar/maple syrup, vanilla extract, and salt until smooth.
- Chill the Mixture: Refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
- Add Mix-ins: If desired, incorporate add-ins during the last 5 minutes of churning.
- Freeze and Serve: Transfer to a container, freeze for 2–4 hours, then scoop and enjoy!
Notes
- For a no-churn version, stir the mixture in the freezer every 30–45 minutes until set.
- Adjust sweetness and flavor to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook, Churned
- Cuisine: Dairy-Free, Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 230
- Sugar: 16g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
