Indulge in the rich, velvety goodness of homemade coconut ice cream. This tropical dessert combines the creamy texture of coconut milk with a hint of sweetness, making it the perfect treat for warm weather or when you’re craving something refreshing. With just a few simple ingredients, you can create a dairy-free, vegan-friendly ice cream that’s as satisfying as it is delicious. Whether enjoyed on its own or paired with fresh fruit, this coconut ice cream is bound to become a favorite in your dessert repertoire.
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup coconut cream (for extra richness)
- 1/2 cup maple syrup (or honey, for a non-vegan version)
- 1 tsp vanilla extract
- 1/2 cup shredded unsweetened coconut (optional, for texture)
- Pinch of salt
Instructions:
- Prepare the Base: In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, and a pinch of salt. Heat over medium-low heat, stirring occasionally, until the mixture is smooth and warm (but not boiling). Remove from heat and stir in the vanilla extract.
- Chill the Mixture: Allow the coconut mixture to cool to room temperature. Once cooled, transfer it to the fridge and chill for at least 2-3 hours, or until it’s thoroughly chilled.
- Churn the Ice Cream: Once the base is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning. Typically, this will take about 20-25 minutes, depending on your machine.
- Add Texture (Optional): If you like some texture in your ice cream, gently fold in the shredded coconut during the last few minutes of churning.
- Freeze: Transfer the churned ice cream to an airtight container. Smooth the top with a spatula, then cover and freeze for at least 4 hours, or until it reaches your desired consistency.
- Serve: Scoop and serve your creamy coconut ice cream in bowls or cones. For an extra tropical touch, garnish with toasted coconut flakes, fresh fruit, or a drizzle of chocolate syrup.