Low Sodium Coconut Ice Cream
Creamy, indulgent, and surprisingly simple to make, this Low Sodium Coconut Ice Cream is a tropical-inspired treat perfect for those looking to enjoy a healthier dessert option. Made with rich coconut milk and velvety coconut cream, this dairy-free ice cream is naturally low in sodium and free from preservatives. A touch of agave syrup and vanilla extract beautifully complements its subtle sweetness, while unsweetened shredded coconut adds a delightful texture. With minimal prep time and no heavy machinery required beyond an ice cream maker, this recipe delivers an effortlessly smooth and satisfying frozen dessert with just the right amount of decadence. Perfect for hot summer days or a post-dinner treat, this homemade coconut ice cream is sure to become a favorite among coconut lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 2 cups Canned full-fat coconut milk
- 1 cup Canned coconut cream
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Agave syrup
- 1 tablespoon Unsweetened shredded coconut
Instructions
In a medium saucepan, combine 1 3/4 cups of coconut milk and the full cup of coconut cream, and place over medium heat. Stir occasionally until the mixture is warm, but not boiling.
In a separate small bowl, whisk together the remaining 1/4 cup of coconut milk with the cornstarch until smooth to create a slurry.
Gradually pour the cornstarch slurry into the warmed coconut mixture, whisking constantly to avoid lumps.
Continue cooking over medium heat, stirring constantly, until the mixture starts to thicken slightly, about 5-7 minutes.
Remove from heat and stir in the sugar, vanilla extract, and agave syrup until fully dissolved.
Let the mixture cool to room temperature. To speed up the process, you can pour it into a bowl and place it over an ice bath.
Once cooled, cover and refrigerate the mixture for at least 2 hours, or overnight for best results.
Pour the chilled mixture into an ice cream maker, following the manufacturer's instructions. Churn until it reaches the consistency of soft-serve ice cream.
Fold in the shredded coconut evenly.
Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 151.7 g | 758% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 86.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1889 mg | 40% | |
*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.
