Description
Creamy, dairy-free Coconut Milk Ice Cream that melts into a tropical dream with every bite. Smooth, refreshing, and made with simple ingredients — perfect for summer or anytime you crave a cool, indulgent treat.
Ingredients
- Full-Fat Coconut Milk: 2 cans (about 800 ml) – provides the rich, creamy base.
- Coconut Cream: 1 cup – adds extra smoothness and a luxurious mouthfeel.
- Granulated Sugar: ¾ cup – sweetens and enhances the coconut flavor.
- Vanilla Extract: 2 teaspoons – adds warmth and depth.
- Sea Salt: ¼ teaspoon – balances the sweetness.
- Cornstarch (optional): 1 tablespoon – helps achieve a smoother texture.
Instructions
- Preheat Your Equipment: If using an ice cream maker, chill the bowl as directed.
- Combine Ingredients: In a saucepan, whisk together coconut milk, coconut cream, sugar, and salt over medium heat until sugar dissolves.
- Prepare Your Cooking Vessel: Mix cornstarch with a few tablespoons of the warm mixture, then stir it back in.
- Assemble the Dish: Cook for 5–7 minutes until slightly thickened. Remove from heat and add vanilla extract.
- Cook to Perfection: Let cool completely, then refrigerate 4 hours or overnight.
- Finishing Touches: Churn in ice cream maker until creamy or stir every 30 minutes while freezing.
- Serve and Enjoy: Scoop into bowls or cones and top with toasted coconut or fruit.
Notes
- Freeze your bowl and utensils before churning for better texture.
- Use full-fat coconut milk for the creamiest results.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Add mango or pineapple chunks for tropical variety.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 18g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: coconut milk ice cream, vegan dessert, tropical ice cream, dairy-free ice cream, summer treat