Vegan Ice Cream (Coconut)
This coconut ice cream is incredibly creamy and rich, and it brings a taste of the tropics right to your home. I love how simple it is to make with just a fe...
Hey there!
I’ve always had a soft spot for coconut.
Growing up, we used to have coconut sorbet at family gatherings, and I loved the way it felt like a little vacation in every scoop.
This vegan version brings all those nostalgic flavors back without any animal products.
Plus, it’s super easy to whip up and perfect for those hot summer days or when you just need a little sweet treat!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for that rich, creamy texture. If you want to lighten it up a bit, you can use light coconut coconut milk, but it won’t be as creamy. Maple syrup is my go-to sweetener because it adds a lovely depth, but feel free to substitute with agave if that's what you have on hand.
Tips & Notes
- •I keep my ice coconut cream in a glass container to help maintain its texture and flavor.
- •If you want a more intense coconut flavor, try adding a tablespoon of coconut extract.
Recipe Variations
- •Sometimes I like to add in some chopped dark chocolate or mango for a tropical twist.
- •You could also try swirling in some raspberry puree before freezing for a fruity kick.
Storage & Freezing
Store your coconut ice coconut cream in an airtight container in the freezer. It should last for about 2-3 weeks, but trust me, it won’t last that long once you taste it!
Frequently Asked Questions
Can I make this without an ice coconut cream maker?
Absolutely! Just pour the mixture into a shallow dish and freeze. Stir it every 30 minutes for the first 2-3 hours to break up any ice crystals.
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This coconut ice cream is incredibly creamy and rich, and it brings a taste of the tropics right to your home. I love how simple it is to make with just a fe...
Ingredients
Instructions
- 1
In a mixing bowl, combine the canned coconut coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Whisk until smooth.
- 2
If you're using shredded coconut, stir it in now.
- 3
Pour the mixture into an ice coconut cream maker and churn according to the manufacturer’s instructions. Usually, this takes about 20-25 minutes.
- 4
Once it reaches a soft-serve consistency, transfer it to a freezer-safe container.
- 5
For a firmer ice coconut cream, freeze for at least 4 hours before serving. If it’s too hard, let it sit at room temperature for a few minutes before scooping.
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