Coconut milk is a fantastic base for vegan ice cream due to its high fat content, which mimics the creaminess of traditional dairy ice creams. Full-fat coconut milk provides a luxurious texture, making your ice cream rich and satisfying. Additionally, coconut milk is naturally dairy-free, making it an excellent choice for those with lactose intolerance or anyone following a plant-based diet.

To make this delightful coconut milk ice cream, gather the following ingredients:

2 cans (15 oz each) full-fat coconut milk: This is the star of the recipe, providing the creamy base.
½ cup granulated sugar: Sweeten your ice cream to taste; consider using coconut sugar for a healthier option.
1 ½ tablespoons cornstarch: This helps thicken the ice cream.
¼ teaspoon salt: Enhances the overall flavor.
2 teaspoons vanilla extract: Adds a delicious aromatic flavor.

Step 1: Prepare the Ice Cream Base

Heat the Coconut Milk: In a medium saucepan, combine one and a half cans of coconut milk, granulated sugar, and salt. Heat over medium heat, whisking until the sugar has dissolved.

Create a Slurry: In a separate bowl, mix the remaining coconut milk with cornstarch until smooth. Add this mixture to the saucepan and cook, stirring frequently, until the mixture thickens and coats the back of a spoon (about 5 minutes).

Step 2: Chill the Mixture

Refrigerate: Pour the thickened mixture into a shallow container, cover it, and refrigerate for at least 4 hours or until completely chilled. This step is crucial for achieving a smooth texture.

Step 3: Churn the Ice Cream

Churn: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 4: Freeze

Freeze: For a firmer texture, transfer the churned ice cream to a freezer-safe container and freeze for about 4 hours. If you prefer soft serve, enjoy it right away!

Ice Cream Maker: For best results, use an ice cream maker. However, if you don't have one, you can freeze the base in a container and stir every 30 minutes until it reaches your desired consistency.

Storage: Store your homemade coconut ice cream in an airtight container in the freezer for up to a month. Allow it to sit at room temperature for 10-15 minutes before scooping for easier serving.

Flavor Variations: Feel free to customize your ice cream! Add mix-ins like chocolate chips, fruit, or nuts during the last few minutes of churning for added flavor and texture.

Do I Need an Ice Cream Maker?

While an ice cream maker is recommended for the best texture, you can still make coconut milk ice cream without one. Simply freeze the mixture in a container and stir it every 30 minutes until it reaches the desired consistency.

Can I Use Coconut Cream Instead?

Yes! For an even creamier texture, you can substitute one can of coconut milk with coconut cream. This will enhance the richness of your ice cream.

This Vegan Coconut Milk Ice Cream recipe is an easy and delicious way to satisfy your sweet tooth while enjoying a dairy-free treat. With just five simple ingredients, you can create a rich, creamy dessert that everyone will love. Whether you enjoy it on its own or as a base for your favorite toppings, this ice cream is sure to become a summer staple in your household. So grab your ingredients, and let’s get churning!