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
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