Coconut Milk Ice Cream
This Coconut Milk Ice Cream is a rich, dairy-free treat that captures the essence of the tropics. Made with just a handful of ingredients, it’s perfect for vegans, those with lactose intolerance, or anyone craving a refreshing dessert. The smooth texture and subtle sweetness make it a versatile base for endless customizations.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes (includes freezing time)
- Yield: 6 servings 1x
- Category: 6 servings
- Cuisine: Dairy-Free
Ingredients
- 2 (15 oz) cans full-fat coconut milk, divided
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Substitution Tips: Use coconut sugar for a caramel-like flavor or maple syrup for a natural sweetener. Vanilla extract can be swapped with almond extract or omitted for a pure coconut flavor.
Instructions
- Prepare Equipment: Freeze your ice cream maker bowl overnight to ensure it’s fully chilled.
- Make the Base: In a small saucepan, whisk together all but ½ cup of the coconut milk, sugar, and salt over medium heat until the sugar dissolves. Stir in the vanilla extract for added aroma.
- Thicken the Mixture: Combine the reserved ½ cup coconut milk with cornstarch to form a slurry. Gradually whisk this into the saucepan. Bring to a gentle boil, stirring frequently, and cook for about 5 minutes until thickened enough to coat the back of a spoon.
- Chill: Transfer the mixture to a shallow container, cover it, and refrigerate for at least 4 hours or until completely chilled.
- Churn: Pour the chilled mixture into your pre-frozen ice cream maker bowl and churn according to manufacturer instructions (usually about 20–25 minutes) until it reaches soft-serve consistency.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 2–4 hours for a firmer texture.
- Serve: Let the ice cream sit at room temperature for about 5–10 minutes before scooping for the best texture. Serve plain or topped with toasted coconut flakes!
Notes
Serving Suggestions: Pair with fresh tropical fruits like mango or pineapple, drizzle with chocolate syrup, or sprinkle with toasted nuts for added crunch.
Tips & Tricks:
- Use full-fat coconut milk to achieve creaminess; avoid low-fat versions as they can result in an icy texture.
- Stir frequently while thickening to prevent lumps from forming in the base mixture.
- If you don’t have an ice cream maker, use a no-churn method: pour the mixture into a loaf pan and stir every hour during freezing for the first 3 hours.
Storage & Reheating Instructions: Store in an airtight container in the freezer for up to two weeks. To serve, let it thaw at room temperature for about 10 minutes before scooping to soften slightly.
Find it online: https://icecreamin.com/coconut-milk-ice-cream/