Coconut milk is a popular choice for vegan and dairy-free ice creams due to its high-fat content, which contributes to a rich and creamy texture. Unlike traditional dairy ice cream, coconut milk ice cream is free from lactose and eggs, making it suitable for those with dietary restrictions. Additionally, it can be flavored in countless ways to satisfy any sweet tooth.

This simple recipe requires only three ingredients, making it perfect for beginners.

Ingredients:

2 cans of full-fat coconut milk
½ cup of granulated sugar (or coconut sugar for a healthier option)
1 teaspoon of vanilla extract

Instructions:

In a saucepan, combine the coconut milk and sugar. Heat gently, stirring until the sugar dissolves.
Remove from heat and stir in the vanilla extract.
Chill the mixture in the refrigerator for at least 4 hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Serve immediately for a soft-serve texture or transfer to a container and freeze for a firmer consistency.

For a delightful twist, consider adding chocolate chips or toasted coconut as toppings!

This recipe adds a bit more complexity while still being easy to follow.

Ingredients:

2 cans of full-fat coconut milk
½ cup granulated sugar
1½ tablespoons cornstarch
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions:

In a saucepan, heat one can of coconut milk with the sugar and salt until the sugar dissolves.
In a separate bowl, mix the cornstarch with the second can of coconut milk to create a slurry.
Add the slurry to the saucepan and cook, stirring constantly, until the mixture thickens (about 5 minutes).
Remove from heat, stir in the vanilla extract, and let cool.
Chill the mixture in the refrigerator for at least 4 hours.
Churn in an ice cream maker until thick and creamy, then freeze until ready to serve.

This recipe yields a luscious ice cream that holds its texture well even after being stored in the freezer.

If you don’t have an ice cream maker, you can still make delicious coconut milk ice cream. Simply follow the same steps to create the base, then pour it into a shallow dish and freeze. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches your desired consistency (about 3-4 hours).

While you can use light coconut milk, it may not yield the same creamy texture as full-fat coconut milk. For the best results, opt for full-fat canned coconut milk.

Homemade coconut milk ice cream can be stored in an airtight container in the freezer for up to one month. However, for the best texture and flavor, it's recommended to enjoy it within a week.

The beauty of coconut milk ice cream lies in its versatility. Here are a few flavor ideas:

Chocolate: Add cocoa powder or melted chocolate to the base.
Fruit: Blend in fresh fruits like strawberries or mangoes for a fruity twist.
Nutty: Incorporate peanut butter or almond butter for a rich, nutty flavor.

Making coconut milk ice cream at home is not only simple but also a fun way to experiment with flavors and ingredients. Whether you choose a basic three-ingredient recipe or a more elaborate five-ingredient version, you can enjoy a delicious, creamy dessert that caters to your dietary needs. So grab some full-fat coconut milk and start churning your way to a refreshing treat! For more inspiration, check out the recipes linked above. Enjoy your homemade coconut milk ice cream!