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
Scale
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
