How To Make Coconut Milk Ice Cream
Stay cool under the summer sun with this coconut milk ice cream recipe. Creamy coconut milk sweetened just right and churned into a chilled and creamy treat. You can also add toppings to personalize your ice cream!
Prep:
10 mins
Freeze:
2 hrs
Total:
2 hrs 10 mins
Ingredients
- 1½ cups coconut milk, canned, plus ½ cup
- 1⁄3 cup sweetener of choice, sugar or maple syrup
- 1⁄8 tsp salt
- 1½ tsp pure vanilla extract
- ingredients for different flavors, optional
Instructions
- In a bowl, add 1½ cups coconut milk, sweetener of choice, salt, vanilla extract, plus any ingredient desired. Mix well until combined.
- If an ice cream maker is available, churn mixture according to manufacturer's instructions. Otherwise, freeze mixture in ice cube trays for 2 hours or until firm. Then blend frozen coconut mixture in a high speed blender.
- Freeze for a few more hours for a firmer texture or serve immediately. Enjoy!
Recipe Notes
Be sure to use full-fat canned coconut milk. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.
Nutrition
- Sugar: 627g
- :
- Calcium: 1163mg
- Calories: 2997kcal
- Carbohydrates: 708g
- Fat: 18g
- Iron: 4mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 2545mg
- Protein: 2g
- Saturated Fat: 16g
- Sodium: 10570mg
- Vitamin C: 1mg
Want to share your experience making this coconut milk ice cream recipe or have any tips to perfect it? Join the discussion in the Recipe Sharing forum and let's talk about this delicious treat!
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