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–+ servings

Coconut Milk Ice Cream

A creamy and dairy-free ice cream made with coconut milk, perfect for hot days and vegan diets.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cans full-fat coconut milk chilled
  • 3/4 cup granulated sugar or sweetener of choice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
Optional Mix-ins
  • 1/2 cup shredded coconut toasted, for texture
  • 1/2 cup chocolate chips dairy-free
  • 1/2 cup fruit puree such as mango or strawberry

Method
 

Prepare the Ice Cream Base
  1. In a mixing bowl, whisk together the chilled coconut milk, sugar, vanilla extract, and salt until well combined.
  2. If using, fold in any optional mix-ins like shredded coconut or chocolate chips.
Chill the Mixture
  1. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled.
Churn the Ice Cream
  1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze the Ice Cream
  1. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gCalcium: 2mgIron: 2mg

Notes

For a smoother texture, let the ice cream sit at room temperature for a few minutes before scooping.

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