Coconut milk is an excellent base for dairy-free ice cream due to its rich and creamy texture. Unlike other non-dairy alternatives, full-fat coconut milk provides the fat content necessary for a smooth and indulgent ice cream experience. It is also naturally sweet, which means you can enjoy a delightful treat without excessive added sugars.

To make a delightful coconut milk ice cream, you only need five simple ingredients:

Full-fat canned coconut milk - This is crucial for a creamy texture.
Granulated sugar - Regular or coconut sugar can be used.
Vanilla extract - For a classic flavor.
Cornstarch - To help thicken the mixture.
Salt - A pinch enhances the overall flavor.

Feel free to get creative! You can mix in or top your ice cream with:

Shredded coconut
Dark chocolate chips
Fresh fruit like strawberries or mango
Nuts for added crunch

Heat the Coconut Milk: In a saucepan, combine most of the coconut milk, sugar, and salt. Heat over medium until the sugar dissolves.
Make a Slurry: In a separate bowl, mix the reserved coconut milk with cornstarch until smooth. Add this mixture to the saucepan and stir until it thickens, which should take about 5 minutes.

Transfer the thickened mixture to a shallow container, cover, and refrigerate for at least 4 hours or until completely chilled. This step is crucial for achieving the perfect texture.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually around 20-25 minutes. The ice cream should resemble soft serve when done.

You can serve the ice cream immediately for a soft texture or transfer it to an airtight container and freeze for a firmer consistency. Allow it to thaw for about 10-15 minutes before serving for the best scoopable texture.

Use Full-Fat Coconut Milk: Avoid lite versions or refrigerated coconut milk, as they lack the necessary fat content for a creamy texture.
Chill Your Ice Cream Maker Bowl: Ensure your ice cream maker bowl is frozen solid before adding the mixture.
Don’t Over-Churn: Over-churning can lead to a hard, icy texture. Stop once it reaches a thick, creamy consistency.

While an ice cream maker is recommended for the best results, you can still make coconut milk ice cream without one. Simply pour the chilled mixture into a shallow dish, freeze it, and stir every 30 minutes until it reaches the desired consistency.

If your ice cream isn't thickening, make sure to follow the heating and chilling steps carefully. The mixture should be boiled for at least 2 minutes to activate the cornstarch, and it must be chilled thoroughly before churning.

Coconut milk ice cream is a delightful, dairy-free treat that can be made easily at home. With just a few simple ingredients and steps, you can whip up a creamy dessert that everyone will love. Whether enjoyed on its own or topped with your favorite mix-ins, this coconut milk ice cream is sure to be a hit this summer. So grab your ingredients and get ready to indulge in a delicious, homemade dairy-free treat!

For more delicious dairy-free recipes, check out our collection of vegan desserts and treats!