Vegan Coconut Ice Cream
Indulge in the rich, tropical flavors of our creamy Vegan Coconut Ice Cream, a dairy-free delight perfect for satisfying your sweet tooth while keeping it plant-based. This easy-to-make recipe features wholesome ingredients like full-fat coconut milk, coconut cream, and a touch of maple syrup for natural sweetness. Enhanced with vanilla extract and a pinch of salt, the ice cream achieves a perfectly balanced flavor profile, while the cornstarch adds a velvety, smooth texture. With just 10 minutes of prep time and no complicated techniques, this recipe is a breeze to whip up. Whether you’re serving it as a dessert on a sunny day or pairing it with your favorite baked goods, this vegan frozen treat will steal the show. Perfect for fans of coconut and healthier dessert options, this recipe for homemade coconut ice cream is sure to become a staple in your freezer.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 200 ml Coconut cream
- 150 ml Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the full-fat coconut milk and coconut cream. Stir well over medium heat until the mixture is smooth and homogenized.
Add the maple syrup, vanilla extract, and salt to the saucepan. Stir occasionally to combine the ingredients thoroughly.
In a small bowl, mix the cornstarch and water together until it forms a smooth slurry with no lumps.
Slowly pour the cornstarch slurry into the saucepan, stirring continuously to prevent any clumps from forming.
Continue to cook the mixture over medium heat, stirring frequently, until it thickens slightly. This should take about 5-10 minutes.
Remove the saucepan from the heat and let the mixture cool to room temperature. Then, transfer it to the refrigerator and chill it for at least 2 hours or overnight for the best results.
Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions.
After churning, transfer the ice cream to a lidded container, cover it, and place it in the freezer for at least 3-4 hours to firm up.
Allow the ice cream to sit at room temperature for a few minutes before scooping and serving for perfect creaminess.
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 200.1 g | 1000% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 260.8 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2319 mg | 49% | |
*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.
