Creamy Vanilla Coconut or Banana Ice Cream Dairy Soy Free
Indulge in the luscious simplicity of this Creamy Vanilla Coconut or Banana Ice Cream, a dairy-free and soy-free dessert that’s as wholesome as it is delicious! Made with rich, full-fat coconut milk and naturally sweetened with pure maple syrup, this recipe delivers an ultra-smooth, velvety texture without the need for heavy cream or artificial ingredients. Choose between classic vanilla or a tropical banana twist by blending in ripe bananas for an extra burst of flavor. Perfectly customizable and easy to whip up in just 10 minutes of prep, this homemade ice cream can be churned in an ice cream maker or prepared by hand for a creamy, melt-in-your-mouth treat. Whether you’re vegan, lactose-intolerant, or simply craving a refreshing, guilt-free dessert, this recipe guarantees summertime bliss in every scoop!
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Recipe Information
Ingredients
- 2 cans (13.5 oz each) Full-fat coconut milk
- 0.5 cup Pure maple syrup
- 2 teaspoons Vanilla extract
- 2 medium Ripe bananas (optional, for banana variation)
- 0.125 teaspoon Salt
Instructions
1. Gather all ingredients and ensure the cans of coconut milk have been chilled in the refrigerator for at least 8 hours or overnight to allow the cream to separate from the liquid.
2. Open the chilled cans of coconut milk and carefully scoop out only the thick, creamy layer into a blender. Discard the watery liquid or save it for other uses like smoothies.
3. Add the pure maple syrup, vanilla extract, and salt to the blender. If making the banana variation, peel the bananas, break them into chunks, and add them to the mix.
4. Blend the ingredients on high speed until smooth and creamy. Pause halfway through blending to scrape down the sides with a spatula to ensure everything is evenly mixed.
5. Taste the mixture and adjust sweetness, if needed, by adding a little more maple syrup.
6. Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions. This should take around 20-25 minutes until the mixture reaches a thick and creamy consistency.
7. If you do not have an ice cream maker, pour the mixture into a freezer-safe container, cover it tightly, and freeze. Every 30 minutes for 2-3 hours, stir the mixture vigorously with a fork or whisk to break up ice crystals until the desired texture is achieved.
8. Once the ice cream has fully set, scoop and serve immediately for soft-serve texture, or let it freeze for an additional 1-2 hours for a firmer consistency.
9. Store leftovers in a lidded container in the freezer for up to 1 week. Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 171.6 g | 858% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 56.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
