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coconut milk icecream recipe


Creamy Coconut Milk Ice Cream (Dairy-Free & Vegan-Friendly)

This rich and creamy coconut milk ice cream is a dreamy dairy-free dessert made with just 5 ingredients. Perfect for vegans and tropical flavor lovers!

🥥 Why You’ll Love This Coconut Milk Ice Cream

This coconut milk ice cream recipe is the perfect solution for anyone avoiding dairy but craving a rich, scoopable treat. It’s naturally vegan, easy to make, and full of coconut flavor with a creamy, velvety texture.

  • ✅ Dairy-free & vegan
  • ✅ No ice cream maker needed (optional method!)
  • ✅ Naturally gluten-free
  • ✅ Customizable with flavors or add-ins

🛒 Ingredients

  • 2 cans (13.5 oz each) full-fat coconut milk
  • ½ cup maple syrup or agave nectar
  • 1 tbsp vanilla extract
  • Pinch of sea salt
  • Optional: ¼ cup shredded coconut, chocolate chips, or fruit swirls

👩‍🍳 Instructions

🔄 With Ice Cream Maker:

  1. Chill coconut milk overnight or for at least 6 hours.
  2. In a mixing bowl, whisk together coconut milk, maple syrup, vanilla, and salt until smooth.
  3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
  4. Transfer to a lidded container and freeze for 2–4 hours until firm.
  5. Scoop and serve with toppings of your choice!

❄️ No Ice Cream Maker Method:

  1. Mix all ingredients and pour into a shallow, freezer-safe container.
  2. Freeze for 1 hour, then stir vigorously with a fork or hand mixer to break up ice crystals.
  3. Repeat every 30–60 minutes for 3–4 hours until creamy.
  4. Let sit at room temp for 5–10 minutes before scooping.

🍫 Flavor Variations

  • Chocolate Coconut Ice Cream: Add ¼ cup cocoa powder
  • Coconut Mango: Swirl in mango purée before freezing
  • Coconut Mocha: Add 1 tbsp instant coffee and dark chocolate chunks
  • Toasted Coconut: Fold in toasted shredded coconut before final freeze

🧊 Storage Tips

  • Store in an airtight container in the freezer for up to 2 weeks
  • Let soften at room temp for 10 minutes before scooping

🥄 Nutrition (Per Serving – approx. 6 servings)

  • Calories: 210
  • Fat: 18g
  • Carbs: 12g
  • Sugar: 10g (natural)
  • Fiber: 1g
  • Protein: 1g

❓ FAQ

Can I use light coconut milk?
Full-fat coconut milk is best for creaminess. Light coconut milk will make it icy and less rich.

Can I use honey instead of maple syrup?
Yes, but it won’t be vegan. Agave or date syrup are also great plant-based options.

Is this ice cream scoopable?
Yes! Let it sit at room temperature for 5–10 minutes for perfect scoops.

✅ Final Thoughts

This easy and indulgent coconut milk ice cream is a must-try for anyone wanting a dairy-free dessert that doesn’t compromise on creaminess or flavor. Whether you're vegan, lactose intolerant, or just love tropical treats, this is your new favorite ice cream recipe!

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