Coconut Milk Ice Cream Recipe
User Reviews
4.9
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Prep Time
50 mins
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Total Time
50 mins
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Servings
6 cups
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Calories
259 kcal
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Course
Dessert
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Cuisine
North American
Coconut Milk Ice Cream Recipe
Description
The Coconut Milk Ice Cream Recipe relies on high-fat coconut milk to achieve a creamy consistency, balanced by the caramel-like sweetness of coconut sugar and the aroma of pure vanilla extract. The mixture is warmed just enough to dissolve sugar and blend the flavors without boiling, preserving the coconut’s natural taste.
After blending and chilling for at least four hours, the base is churned in an ice cream maker or made without one following specific steps. The ice cream can be served soft-serve immediately or frozen further to firm up. Toasted shredded coconut is suggested as a garnish, adding a toasty texture contrast and enhancing the overall coconut profile.
Choosing a full-fat coconut milk is important for creaminess, while lower-fat versions tend to result in icier textures. Refrigeration and freezing steps ensure the ice cream sets properly for optimal texture.
This dairy-free frozen treat is suitable for vegans and those avoiding traditional dairy ice creams, offering a smooth and flavorful alternative with tropical notes.
Ingredients
- 3 ounce coconut milk see notes, additive-free, cans
- 1 cup coconut sugar
- 2 tablespoons vanilla extract pure
- coconut to serve, toasted, shredded
Instructions
- Combine the coconut milk, coconut sugar, and vanilla in a medium-sized pot and heat over medium-low heat until the sugar has completely dissolved and the coconut milk is steaming. (Do not bring it to a boil.)
- Carefully pour the warm cream into your blender. Start your blender on low speed then slowly increase the speed to high. Hold your hand over the lid to make sure that the steam from the cream doesn't pop the lid off. Blend on high for one minute and then refrigerate until it's completely cold, at least 4 hours.
- Once it is completely cold, process it according to your ice cream maker's directions. (See the blog post for making this without an ice cream maker.)
- Either serve immediately as soft serve ice cream or scoop the ice cream into a freezer-proof container - a loaf pan works well. Freeze until the ice cream is firm - about 2 hours.
- Scoop the ice cream into bowls and serve with some toasted shredded coconut on top.
Notes
- Use high-fat coconut milk for a creamy ice cream; low-fat coconut milk leads to icy texture.
- Aroy-D brand has been found to work well for this recipe.
- Ice cream can be served soft immediately or frozen for about 2 hours to firm up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 259kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 40mg | 2% |
| Potassium | 237mg | 5% |
| Sugar | 9g | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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