Description
Creamy, dairy-free coconut milk ice cream with a rich tropical flavor and smooth texture. Easy to make and perfect for any season.
Ingredients
Scale
- 2 cans (14 oz each) full-fat coconut milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1 tablespoon cornstarch (to thicken)
Instructions
- In a medium saucepan, whisk together the coconut milk, sugar, and salt over medium heat. Warm the mixture gently until the sugar dissolves completely, about 5-7 minutes. Avoid boiling.
- If using, dissolve the cornstarch in 2 tablespoons of cold coconut milk, then stir it into the warm mixture. Cook, stirring constantly, until slightly thickened, about 3-4 minutes.
- Remove from heat and stir in vanilla extract.
- Transfer to a bowl and chill thoroughly in the refrigerator for at least 4 hours or overnight.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes, until creamy and smooth.
- For firmer ice cream, transfer to a freezer-safe container, press parchment paper on top, and freeze for 2-4 hours.
- Before serving, let ice cream sit at room temperature for 5-10 minutes to soften slightly.
Notes
- Use full-fat coconut milk for best creaminess, not light versions.
- Chill mixture completely before churning for smooth texture.
- Do not boil to prevent fat separation.
- To thicken without cornstarch, reduce coconut milk by simmering gently before cooling.
- Let ice cream rest after churning to develop flavor and firmness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 20g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: coconut milk ice cream, dairy-free ice cream, vegan dessert, tropical ice cream, homemade ice cream