Coconut Ice Cream

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Our favorite dairy free ice cream, perfect for pairing with all sorts of desserts or fresh fruit!

Prep Time10

Cook Time0

Total Time10

Author : Kari Peters

Cuisine: American

Servings: servings

Calories: 247kcal

Ingredients

2 cans full-fat coconut milk 403 ml each or 13.66 oz each, see notes
1/2 cup Grade A amber maple syrup start with 1/2 cup and add more to taste, up to 1 cup, see notes
pinch sea salt
1 tbsp vanilla extract

Instructions

Blend the coconut milk, maple syrup, or 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.

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Notes

The nutrition facts are calculated with 3/4 cup pure maple syrup.

If your coconut milk is chilled, you can freeze the ice cream mixture right away. It's easier to blend with room-temperature coconut milk, but in that case, it needs to be chilled first.

The more maple syrup you add the softer the finished ice cream will be. Also keep in mind, the ice cream base will not taste as sweet after it's been frozen. Colder things aren't as sweet.

Nutrition