Description
Creamy and indulgent, this Coconut Milk Ice Cream is a dairy-free treat perfect for those with dietary restrictions or anyone looking for a tropical twist on a classic dessert.
Ingredients
Units
Scale
For the Ice Cream:
- 2 (15oz) cans full-fat coconut milk, divided
- 1/2 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tsp vanilla extract
Instructions
- The night before: Place the bowl of your ice cream maker in the freezer to freeze all the way through.
- Prepare the base: Measure out ½ cup of coconut milk and set aside. Add remaining coconut milk, sugar, and salt to a small saucepan. Whisk over medium heat until sugar dissolves. Stir in vanilla extract.
- Thicken the base: Combine cornstarch with reserved coconut milk. Add to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes until thickened. Refrigerate for 4 hours.
- Churn the ice cream: Pour the chilled base into the frozen ice cream maker bowl and churn according to instructions until thickened.
- Freeze and serve: Enjoy as soft serve or freeze in a container. Thaw slightly before serving. Top with toasted coconut if desired.
Notes
- Serving and Storing: Store in an airtight container in the freezer for up to 1 month. Thaw for 10-15 minutes before serving.
- Variations: No ice cream maker? Freeze the base, blend, and refreeze for a creamy treat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 22g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
