A quick, creamy, dairy-free coconut ice cream recipe you can make at home, and the best part yet...no ice cream maker is required!
Total Time: 10 min Yield: 4-5 Servings
1 1/2 cup full-fat canned coconut milk
1/2 cup additional full-fat canned coconut milk
1/4 teaspoon powdered stevia/liquid stevia concentrate
1/8 teaspoon salt
1 1/2 teaspoon pure vanilla extract
Optional ingredients for desired flavor
Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage.
Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.
Optional Flavor Add-Ins
Almond Butter Ice Cream: Stir 1/4 cup almond butter into the liquid ingredients.
Strawberry Ice Cream: Add 1 cup strawberries, stems removed, to the basic recipe before blending and omit the extra 1/2 cup additional cup full-fat coconut milk.