Coconut Milk Ice Cream Recipe
Introduction
This creamy coconut milk ice cream is a perfect dairy-free treat that’s both rich and refreshing. Made with simple ingredients and sweetened naturally, it’s easy to whip up and enjoy anytime you crave a cold dessert.
Ingredients
- 2 13.5-oz cans full-fat coconut milk (at room temperature)
- 3/4 cup Besti Powdered Monk Fruit Allulose Blend
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Step 1: Place a freezer-friendly container or a loaf pan (about 9” x 5”) in the freezer to chill.
- Step 2: Combine the coconut milk, sweetener, vanilla extract, and sea salt in a high-powered blender. Blend until the mixture is smooth and creamy, scraping down the sides as needed for even mixing.
- Step 3: Pour the blended mixture into the chilled container and return it to the freezer. Freeze for at least 3 to 4 hours, or preferably overnight, until firm.
- Step 4: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Use a slightly wet ice cream scoop to serve into bowls.
Tips & Variations
- For added texture, fold in shredded coconut or chopped nuts after blending before freezing.
- If you prefer it sweeter, adjust the sweetener to taste before freezing.
- Use full-fat coconut milk for a richer, creamier consistency—light coconut milk won’t freeze as well.
Storage
Store the ice cream in an airtight container in the freezer for up to 1 week. To serve, thaw for 5 minutes at room temperature for easier scooping. Avoid refreezing melted portions to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener instead of monk fruit allulose blend?
Yes, you can substitute with other granular sweeteners like sugar or erythritol, but the texture and sweetness level may vary slightly.
Will this ice cream be dairy-free and vegan?
Absolutely. This recipe uses coconut milk and plant-based sweeteners, making it suitable for both dairy-free and vegan diets.
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Coconut Milk Ice Cream Recipe
- Total Time: 4 hours 10 minutes (including freezing time)
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This rich and creamy Coconut Milk Ice Cream is a dairy-free, vegan-friendly frozen treat made with full-fat coconut milk and natural sweeteners. Perfect for a refreshing dessert, it requires just a few simple ingredients and comes together easily using a blender and freezer.
Ingredients
Ice Cream Base
- 2 13.5-oz cans full-fat coconut milk (at room temperature)
- 3/4 cup Besti Powdered Monk Fruit Allulose Blend
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Freeze the container: Place a freezer-friendly container or a loaf pan (9” x 5”) in the freezer to pre-chill it, which helps the ice cream set faster and easier later on.
- Blend ingredients: Combine the coconut milk, monk fruit allulose blend, vanilla extract, and sea salt in a high-powered blender. Blend until the mixture is completely smooth and creamy. Scrape down the sides to ensure even mixing.
- Pour and freeze: Pour the blended coconut cream mixture into the pre-frozen container. Place the container in the freezer and allow the ice cream to freeze for at least 3-4 hours, though overnight is preferable for best consistency.
- Thaw slightly and serve: Remove the ice cream from the freezer about 5 minutes before serving to soften slightly, making scooping easier. Use a slightly wet ice cream scoop to serve into bowls.
Notes
- Use full-fat coconut milk for a rich texture and creamy mouthfeel.
- The powdered monk fruit allulose blend serves as a natural, low-calorie sweetener alternative.
- Allowing the ice cream to freeze overnight yields a firmer texture.
- Slightly thawing before scooping prevents the ice cream from being too hard and difficult to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Dairy-Free
Keywords: Coconut milk ice cream, vegan ice cream, dairy-free dessert, coconut dessert, homemade ice cream, natural sweetener ice cream
