Description
A creamy, refreshing, and dairy-free coconut milk ice cream made with just a few simple ingredients. Rich in coconut flavor and perfectly sweetened, this easy homemade frozen dessert is smooth, indulgent, and customizable.
Ingredients
2 cans (13.5 oz each) full-fat coconut milk
1/2 cup granulated sugar or maple syrup (adjust to taste)
1 tablespoon vanilla extract
Pinch of salt
Instructions
- In a medium bowl, whisk together the coconut milk, sugar or maple syrup, vanilla extract, and a pinch of salt until the sweetener is completely dissolved and the mixture is smooth.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–30 minutes) until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container and spread evenly.
- Freeze for at least 4 hours, or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until creamy and fully frozen.
Notes
Add chocolate chips or toasted coconut flakes during the last 5 minutes of churning for extra texture.
Swirl in fruit purée before the final freeze for a fruity variation.
For extra creaminess, stir in 1/4 cup coconut cream or use higher-fat coconut milk.
Store in an airtight, freezer-safe container with parchment paper pressed on the surface to prevent ice crystals.
Freeze for up to 2 weeks and soften at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 311 kcal
- Sugar: 17 g
- Sodium: 30 mg
- Fat: 27 g
- Saturated Fat: 24 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 0 mg
