If you're on the hunt for a creamy, dairy-free treat, this Coconut Milk Ice Cream is your answer. It's rich, refreshing, and so easy to make — perfect for any season and sure to delight everyone, from kids to adults.
Coconut milk is our creamy base, providing rich texture and a subtle tropical flavor. Opt for full-fat for the best results. Sweetener brings the sweetness — maple syrup gives a warm, earthy touch, while agave is a bit more neutral. Vanilla extract adds depth and a hint of warmth, making the flavors sing. A pinch of salt enhances all the other flavors without being overtly salty.
Pair this ice cream with a slice of warm pie for a delightful contrast. Or, try topping it with fresh mango or pineapple for a fruit-forward treat. Feeling fancy? A drizzle of melted dark chocolate and a sprinkle of toasted coconut can make it dessert-worthy for any dinner party.
Start by grabbing your trusty blender. Pour in both cans of coconut milk, ensuring you scrape out any thick cream clinging inside. Add your chosen sweetener — about half a cup should do it, but feel free to adjust to taste. Next, drizzle in a teaspoon of vanilla extract and sprinkle in that small pinch of salt. Blend everything together until you have a silky smooth mixture, which should only take about 30 seconds.
Pour this creamy concoction into your ice cream maker. If you're new to using one, just follow the manufacturer's instructions, which usually involve churning for about 20-25 minutes. You’re looking for a texture similar to soft-serve ice cream.
Once churned, transfer the ice cream into a lidded container. Pop it into the freezer for at least two hours. This step firms it up to a scoopable consistency, but if you're impatient like me, stealing a spoonful early is totally understandable!
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