- Servings 2
- Prep 15 min
- Resting time 5 hrs
Coconut Milk Ice Cream
Indulge in a creamy, dairy-free frozen treat with this easy Coconut Milk Ice Cream recipe, a perfect vegan dessert that brings tropical vibes to your kitchen. Also, learn how to make homemade coconut ice cream with simple ingredients, ideal for a summer dessert or a refreshing dairy-free ice cream option. This coconut ice cream with chocolate nibs and honey-sweetened is a delightful frozen coconut dessert, a healthy ice cream alternative that’s naturally gluten-free ice cream. Enjoy this easy coconut milk dessert, a simple ice cream recipe offering a tropical dessert experience, a plant-based ice cream treat, and a quick ice cream recipe for any occasion.
Nutrition Per Serving
- Calories: 275 kcal
- Fat: 22.5 gm
- Saturated Fat: 19 gm
- Carbohydrates: 23 g
- Dietary Fiber: 1.5 g
- Sugars: 21 g
- Protein: 2.5 g
Nutritional values are approximate and may vary.
Ingredients in coconut milk ice cream
- One 400 ml chilled canned coconut milk of full-fat (minimum 75%)
- Sweetener of your choice: coconut sugar, maple syrup, or honey to taste
- Sea salt - half a teaspoon
- Vanilla extract - two teaspoons
Kitchen Tools for Coconut ce Cream
- Refrigerator
- Blender
- Whisk (optional)
- Freezer container or Ice cube trays
- Knife
- “Ice crush” blender or food processor
- Ice cream scoop
How to Make Coconut Ice Cream
- Place the can of coconut milk in the refrigerator for several hours or overnight. This will help separate the thick coconut cream from the liquid, making it easier to scoop out the cream.
- Take the chilled coconut milk can and flip it upside down; open the can and pour coconut liquid out.
- Make sure your blender is clean and ready for use.
- Blend or whisk all the ingredients until smooth.
- Transfer the coconut ice cream mixture to a suitable freezer container, or you can pour the mixture into ice cube trays and freeze for five hours or overnight.
- Since the Coconut Ice Cream will become very hard after freezing, place it on the counter for approximately for 15 minutes to soften it slightly.
- Cut the ice cream into cubes, then blend the ice cubes in an “ ice crush” blender speed until smooth.
- Scoop the ice cream and serve with chocolate nibs, coconut flakes, or toppings of your choice.
Is Coconut Milk or Coconut Cream Better for Ice Cream?
For making coconut ice cream, coconut or high-fat thick coconut milk is generally preferred over thin coconut milk. Here’s why:
Coconut Cream:
- Coconut cream has a higher fat content and a thicker consistency than coconut milk, which results in a creamier and richer texture for your ice cream.
- The thick layer rises to the top when you chill a can of coconut milk.
- Coconut cream gives your ice cream a stronger and more pronounced flavor, giving it that classic coconut taste.
- It’s excellent for making dairy-free and vegan ice cream since it offers a creamy texture without the need for dairy products.
Coconut Milk:
- Coconut milk contains both the thicker coconut cream and a more watery component.
- While coconut milk can still be used to make ice cream, you may need to use more of it and compensate with other thickeners like cornstarch or arrowroot powder to achieve a creamy consistency.
- Coconut milk may have a less intense coconut flavor and a lighter texture than coconut, while you can make ice cream with either coconut milk or coconut cream, coconut cream is the preferred choice for a creamier, richer, and more coconut-flavored ice cream. If you have coconut milk and want to use it, you can do so, but you may need to make some adjustments to achieve the desired texture and flavor.
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In Summary, while you can make ice cream with either coconut milk or coconut cream, coconut cream is the preferred choice for a creamier, richer, and more coconut-flavored ice cream. If you have coconut milk and want to use it, you can do so, but you may need to make some adjustments to achieve the desired texture and flavor.