Description
A creamy and dairy-free ice cream made with coconut milk, perfect for vegans or anyone avoiding dairy. It’s rich, smooth, and customizable with your favorite mix-ins.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 3/4 cup granulated sugar or maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup mix-ins (chocolate chips, shredded coconut, fruit, etc.)
Instructions
- Shake the cans of coconut milk well before opening.
- In a medium saucepan, combine the coconut milk, sugar (or maple syrup), vanilla extract, and salt.
- Heat over medium heat, stirring until the sugar is completely dissolved. Do not boil.
- Remove from heat and let the mixture cool to room temperature.
- Chill in the refrigerator for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
- If using mix-ins, add them during the last 5 minutes of churning.
- Transfer to a container and freeze for at least 2 hours for a firmer texture.
- Let sit at room temperature for a few minutes before scooping and serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- You can substitute vanilla with other flavor extracts like almond or mint.
- If you don’t have an ice cream maker, freeze the mixture in a shallow pan and stir every 30 minutes until frozen.