Description

A rich and creamy homemade coconut milk ice cream that is dairy-free and perfect for a tropical dessert. This recipe uses full-fat coconut milk combined with sugar and vanilla for a smooth, velvety texture. Optional mix-ins like chocolate chips or shredded coconut add delightful texture and flavor, making it an excellent treat for warm days or anytime you crave a refreshing, plant-based ice cream.

Ingredients

Scale

Ice Cream Base

2 cans (13.5 oz each) full-fat coconut milk
3/4 cup granulated sugar (or sweetener of your choice)
1 tablespoon vanilla extract
1/4 teaspoon salt

Optional Mix-ins

Chocolate chips
Shredded coconut
Chopped fruit

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Instructions

Prepare the Coconut Milk Mixture: In a medium bowl, whisk together the full-fat coconut milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved. Taste and add more sugar if you prefer a sweeter ice cream base.
Chill the Mixture: Place the coconut milk mixture in the refrigerator for at least 2 hours until thoroughly chilled. This step helps the ice cream freeze faster and results in a creamier texture.
Churn the Ice Cream: Pour the chilled mixture into your ice cream maker according to the manufacturer’s instructions. Churn for about 20 to 25 minutes until the ice cream reaches a soft-serve consistency.
Add Mix-ins: If using optional mix-ins like chocolate chips or shredded coconut, add them during the last 5 minutes of churning to evenly distribute them without affecting the smooth texture.
Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and smooth the surface with a spatula. Freeze for at least 4 hours until firm and scoopable.
Serve: Scoop the firm coconut milk ice cream into bowls or cones. Garnish with extra shredded coconut, fresh fruit, or your favorite toppings for a refreshing tropical dessert.

Notes

Using full-fat coconut milk is crucial for creaminess and rich flavor.
Chilling the ice cream mixture before churning improves texture and reduces churn time.
You can substitute granulated sugar with natural sweeteners like maple syrup or agave, adjusting quantity to taste.
If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes until firm to reduce ice crystals.
Store leftover ice cream in an airtight container to prevent freezer burn and maintain texture.