Description
Coconut Milk Ice Cream is a creamy, dairy-free dessert made with full-fat coconut milk, maple syrup, and tahini. It’s simple to make, rich in flavor, and perfect for a refreshing treat.
Ingredients
Scale
- 1 can full-fat coconut milk
- 3/4 cup pure maple syrup
- 1/4 cup tahini
- Optional toppings: sesame seeds, tart cherries, chocolate
Instructions
- Place the base of your ice cream maker in the freezer for at least 12 hours or overnight.
- In a mixing bowl, combine the coconut milk, maple syrup, and tahini. Whisk until smooth, or blend if needed for consistency.
- Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions, typically about 20 minutes, until thickened and creamy.
- Enjoy immediately for soft-serve texture or transfer to an airtight container and freeze for 1–2 hours for a firmer consistency.
- If frozen longer than 24 hours, allow to sit at room temperature for about 20 minutes before scooping.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Blend the base mixture well to avoid chunky bits of coconut milk.
- Freeze the ice cream maker bowl thoroughly for proper churning.
- Store in an airtight container to prevent freezer burn.
- Adjust sweetness by starting with less maple syrup and adding to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 14g
- Sodium: 10mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: coconut milk ice cream, dairy-free dessert, vegan ice cream, tahini ice cream, maple syrup ice cream