Coconut Milk Ice Cream (Vegan)

Name: Coconut Milk Ice Cream (Vegan)
Prep time: 10 min
Total time: 4 h 10 min
Yield: 10 servings
Ingredients: 1 (14 oz) can full-fat coconut milk; 1 (14 oz) can unsweetened coconut cream; ⅓ cup sugar plus 1 Tablespoon; 3 large pitted medjool dates, optional; 1 Tablespoon pure vanilla extract; ⅛ teaspoon sea salt; 2 teaspoons powdered sunflower lecithin, optional

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings
10 servings
Calories
195 kcal
Course
Dessert
Cuisine
American

Coconut Milk Ice Cream (Vegan)

Finn Russell

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This 5-ingredient coconut ice cream is luxuriously smooth, creamy, decadent, and SO easy to make! No cooking or extra steps - simply blend and churn. The sweet coconut flavor is delicious on its own and serves as a great base for all of your favorite ice cream mix-ins and flavors.

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Ingredients

Servings

1 (14 oz) can full-fat coconut milk see Note 1
1 (14 oz) can unsweetened coconut cream or an additional can of coconut milk
⅓ cup sugar plus 1 Tablespoon
3 large pitted medjool dates, optional or 2-3 additional tablespoon sugar, to taste
1 Tablespoon pure vanilla extract
⅛ teaspoon sea salt
2 teaspoons powdered sunflower lecithin, optional emulsifier; serves as an egg replacer

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Instructions

For no-churn instructions, see recipe notes. If using an ice cream maker with a removable canister, be sure to place the canister in the freezer at least 24 hours before making ice cream.
Shake the cans of coconut milk before opening. In a high-speed blender, combine the coconut milk/cream, sugar, dates, vanilla, and salt. (Note: if not including dates, a standard blender is fine.) Blend on high speed for about 1 minute or until the dates are fully blended. Add the lecithin, if using, and blend again.
Churn the coconut ice cream mixture according to the directions for your ice cream machine. Once it reaches soft-serve consistency, enjoy now (it's difficult not to!), or for scoop-able ice cream, transfer to a freezer-safe container or individual-serving containers, cover, and freeze for about 4 hours. Let soften at room temperature for a few minutes before serving.

Notes

**Find helpful tips and information in the Ingredient and FAQ sections above.**
Note 1: I use Goya coconut milk and Good & Gather (Target) coconut cream. Note that coconut cream is the same as coconut milk, just with a higher concentration of coconut. It's not the same as cream of coconut, which is sweetened.
No-Churn Instructions - 2 options:
Standard Method
After blending the ice cream mixture, pour into a shallow, freezer-safe container. Place in the freezer and whisk vigorously every 45-60 minutes (this incorporates air and breaks up the icy parts). Repeat until the ice cream is the desired consistency, usually 5 to 6 hours for soft-serve.
Freeze & Blend Method
An easier, less hands-on method involves freezing the ice cream mixture in ice cube trays, and then blending the cubes in a food processor until creamy. You'll need to add a splash of non-dairy milk. This breaks up the ice crystals and creates a thick soft-serve consistency.