Description
Creamy and indulgent, this Coconut Milk Ice Cream is a dairy-free treat perfect for those hot summer days. Made with full-fat coconut milk and sweetened with a hint of sugar, this homemade ice cream is rich and flavorful. Serve it with toasted coconut for a delightful tropical twist!
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. In a saucepan, combine the remaining coconut milk, sugar, and salt. Heat over medium, whisking until sugar dissolves. Stir in vanilla extract.
- Thicken: Combine cornstarch with the reserved coconut milk. Add this mixture to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes until thickened.
- Chill: Transfer the ice cream base to a container, cover, and refrigerate for at least 4 hours.
- Churn: Add the chilled base to the frozen ice cream bowl and churn according to the manufacturer’s instructions until thick and creamy.
- Freeze: Serve immediately for soft-serve consistency or freeze in a container. Thaw slightly before serving. Enjoy with toasted coconut!
Notes
- Serving and Storing: Store in an airtight container for up to 1 month. Thaw for 10-15 minutes before serving.
- Variations: No ice cream maker? Freeze the base, blend when frozen, and refreeze for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 25g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
