Description
A smooth, creamy, dairy-free ice cream made with coconut milk, lightly sweetened and flavored with vanilla for a simple and refreshing homemade frozen dessert.
Ingredients
- 1 can (13.5 ounces / 400 ml) unsweetened coconut milk
- 1/3 cup white sugar (67 grams)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Pour the coconut milk into a mixing bowl and whisk well to fully combine the cream and liquid.
- Add the sugar, vanilla extract, and salt. Whisk until the sugar is completely dissolved.
- Cover the bowl and refrigerate for at least 2 hours, or until the mixture is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and smooth the top.
- Freeze for at least 4 hours until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Notes
- Use full-fat unsweetened coconut milk for the creamiest texture.
- If you do not have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes for 2 to 3 hours.
- This recipe is naturally dairy-free and vegan.
- You can add cocoa powder, fruit puree, cinnamon, or shredded coconut for flavor variations.
- Fold in chocolate chips, chopped nuts, or cookie pieces after churning for mix-ins.
- Store in an airtight container in the freezer for up to 3 months.
- Press parchment paper directly onto the surface to help reduce ice crystals.
- Allow the ice cream to soften for 5 to 10 minutes before serving if it freezes very firm.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 23g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
