Description
Creamy and dairy-free, Coconut Ice Cream is a tropical treat made with coconut milk, vanilla, and natural sweeteners—perfect for any season.
Ingredients
Scale
- 3 (13.5 oz) cans full-fat coconut milk
- 3/4 cup granulated sugar
- 1/3 cup packed brown sugar
- 3/4 tsp kosher salt
- 1 vanilla bean
- 2 Tbsp cornstarch
- 2 tsp pure vanilla extract
Instructions
- Freeze your ice cream maker bowl the day before.
- In a medium saucepan, combine coconut milk, granulated sugar, brown sugar, and salt over medium heat. Stir until sugar dissolves.
- Split the vanilla bean and scrape out seeds. Add both seeds and pod to the saucepan. Bring to a gentle boil.
- In a small bowl, whisk cornstarch with 1 cup of the hot coconut mixture to create a slurry.
- Stir slurry back into the saucepan. Simmer for 3 minutes until thickened. Remove from heat.
- Whisk in vanilla extract. Transfer to a large bowl and chill for at least 3 hours or overnight.
- Churn chilled mixture in an ice cream maker according to the manufacturer’s instructions (about 15 minutes).
- Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
Notes
- Use full-fat coconut milk for creaminess.
- Let the base chill completely before churning for the best texture.
- Add shredded coconut during simmering for stronger coconut flavor.
- Let frozen ice cream sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 15 minutes (plus chilling and freezing time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 65mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Coconut Ice Cream, Dairy-Free Ice Cream, Homemade Ice Cream, Vegan Frozen Dessert, Coconut Milk Ice Cream