Creamy Homemade Coconut Milk Ice Cream
A silky smooth and utterly satisfying dairy-free ice cream made with just five simple ingredients, perfect for a quick and indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Vegan / Dairy-Free
Ingredients
Scale
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/3 cup (80 ml) maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon lime juice (optional)
Instructions
- Chill the coconut milk in the fridge overnight or at least 6 hours to allow the cream to separate and thicken.
- Open the chilled coconut milk and scoop out the thick cream into a mixing bowl, reserving the thinner liquid for other uses.
- Whisk in the maple syrup, vanilla extract, pinch of salt, and lime juice until smooth and well combined.
- Taste and adjust sweetness or acidity as desired.
- Pour the mixture into a shallow freezer-safe pan and place it uncovered in the freezer for about 45 minutes.
- Remove the pan and stir vigorously with a spatula or wooden spoon to break up ice crystals, then return to the freezer.
- Repeat stirring every 30 minutes for 2-3 hours until the ice cream is firm and creamy.
- Let the ice cream freeze undisturbed for at least 4 hours or overnight for best scoopability.
- Before serving, let the ice cream thaw at room temperature for 5-10 minutes to soften slightly.
Notes
Use full-fat coconut milk for best creaminess. Stirring every 30 minutes during freezing prevents iciness and mimics churning. Lime juice adds a fresh zing that balances richness. The ice cream is best served slightly softened. Store leftovers in an airtight container in the freezer for up to two weeks.
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 180
- Fat: 16
- Carbohydrates: 10
- Protein: 1
Keywords: coconut milk ice cream, dairy-free ice cream, vegan dessert, homemade ice cream, coconut dessert, easy ice cream recipe, no churn ice cream