Our favorite dairy free ice cream, perfect for pairing with all sorts of desserts!
2 cans (403 ml each or 13.66 oz each) coconut milk, refrigerated
1/2 – 1 cup Grade A amber maple syrup, start with a small amount and keep adding to your taste
pinch of sea salt
1 Tablespoon vanilla extract
Blend the coconut milk, your choice of sweetener, pinch of salt to taste, and vanilla extract until thoroughly combined.
If your coconut milk isn’t chilled, chill the mixture for 2 hours in the refrigerator before placing it in the ice cream machine.
Freeze according to instructions for your ice cream maker, this should take 20-30 minutes. When the mixture begins to look thick and frosty, (you’ll be able to see lines the dasher will make as the ice cream maker turns) spoon out a little and if it sits up on the spoon instead of slipping right off, it’s done.
The ice cream will be the texture of soft serve when it’s done. You can transfer to a container suitable for the freezer, and freeze and additional 4 hours for a firmer texture. A wooden spoon is the best tool I’ve found for removing the ice cream from the container, spatulas are too flexible and won’t clean out the container well.
The nutrition facts are calculated with 3/4 cup pure maple syrup.
- Category: Ice Cream
- Method: Blending/Freezing
- Cuisine: American
Keywords: Vegan Coconut Ice Cream, Paleo Coconut Ice Cream, Dairy Free Ice Cream, Easy Coconut Ice Cream