Description
Creamy and luscious, this Coconut Milk Ice Cream is a dairy-free treat that’s easy to make at home. With just a few simple ingredients, you can whip up this delicious dessert to enjoy on a hot day.
Ingredients
Units
Scale
Ice Cream Base:
- 2 (15oz) cans full-fat coconut milk, divided
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 teaspoons 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 coconut milk: Measure out 1/2 cup of coconut milk and set aside. Add the remaining coconut milk, sugar, and salt to a small saucepan. Heat over medium, whisking until sugar dissolves. Stir in vanilla extract.
- Combine cornstarch: Mix cornstarch with the reserved 1/2 cup coconut milk until smooth.
- Cook the base: Add cornstarch mixture to the saucepan. Bring to a boil, stirring often. Boil for 5 minutes until thickened. Refrigerate for at least 4 hours.
- Churn the ice cream: Pour the chilled base into the frozen ice cream bowl. Churn according to the manufacturer’s instructions until thick and creamy.
- Freeze and serve: Enjoy soft-serve consistency or transfer to a container for firmer ice cream. 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 10-15 minutes before serving.
- Variations: No ice cream maker? Freeze the base, blend when solid, and refreeze for a similar result.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 22g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
