Coconut Milk Ice Cream
A creamy and delicious vegan ice cream made with just five simple ingredients, perfect for a dairy-free treat.
Equipment
- Ice Cream Maker
- Shallow Container
- Saucepan
Ingredients
- 2 cans full-fat coconut milk (15 oz each, divided)
- 1/2 cup granulated sugar
- 1 1/2 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 tsp. vanilla extract
Instructions
- Freeze the ice cream maker bowl overnight for proper churning.
- Measure out 1/2 cup of coconut milk and set aside. Pour the remaining coconut milk into a saucepan, add sugar and salt, and heat over medium until sugar dissolves. Stir in vanilla extract.
- In a separate bowl, combine reserved coconut milk with cornstarch, stirring until smooth. Pour this into the saucepan and bring to a boil, stirring constantly for about 5 minutes until thickened.
- Transfer the mixture to a shallow container, cover, and refrigerate for at least 4 hours to chill completely.
- Once chilled, pour the mixture into the frozen ice cream maker bowl and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
- Enjoy immediately for a softer texture or transfer to an airtight container and freeze for a firmer consistency.
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Notes
Store in an airtight container in the freezer for up to one month. Let sit at room temperature for 10-15 minutes before scooping.