Description
This easy vegan coconut ice cream is a creamy, dairy-free treat made with full-fat coconut milk, condensed coconut milk, and coconut cream. It uses no eggs or dairy, making it perfect for vegans and those seeking a refreshing, tropical frozen dessert. With optional nutmeg and vanilla, this recipe promises a rich, smooth texture and delightful flavor that’s simple to prepare at home.
Ingredients
Scale
Ice Cream Base
- 2 cans (400 ml each) full-fat coconut milk
- 320 g tin condensed coconut milk
- 250 ml carton coconut cream
- Pinch of salt
- A pinch of grated nutmeg (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the ice cream maker: Ensure that the bowl of your ice cream maker has been in the freezer long enough to freeze fully, which may take about 11 hours for the model referenced.
- Blend ingredients: Add all the ice cream ingredients—coconut milk, condensed coconut milk, coconut cream, salt, nutmeg, and vanilla extract—to a blender and blend until the mixture is completely smooth with no grainy lumps of fat.
- Chill the mixture: Pour the blended mixture into a bowl, cover it, and chill in the refrigerator overnight or for at least 4 hours to allow flavors to meld and mixture to thicken slightly.
- Whisk and churn: After chilling, whisk the mixture thoroughly to combine any settled ingredients, then transfer it to the ice cream maker and churn until it reaches a firm soft-serve consistency.
- Freeze until firm: Transfer the churned ice cream to a freezer-proof container and freeze for at least 4 hours or until it hardens to your preferred firmness.
- Scoop and serve: Once fully frozen, scoop the ice cream into bowls or cones and enjoy your creamy vegan coconut ice cream.
Notes
- Make sure the ice cream maker’s bowl is fully frozen before use to achieve the best texture.
- For stronger vanilla flavor, use a vanilla bean or increase the vanilla extract slightly.
- This ice cream is naturally vegan and dairy-free, making it suitable for lactose intolerance and vegan diets.
- You can add mix-ins such as chocolate chips or toasted coconut flakes after churning for extra texture.
- Let the ice cream sit at room temperature for a few minutes before scooping if it is too hard.
