If you are craving for some frozen dessert, this is the recipe for you. This Coconut Milk Ice Cream recipe is not only paleo-friendly and dairy-free, it is extremely easy to make and only uses four ingredients. FOUR! You don’t even need an ice cream maker, just those four ingredients and a dash of patience.
This recipe uses healthy ingredients, like coconut milk, unlike those sugary mixtures that many other homemade ice cream recipes demand of you.
One ingredient is the coconut milk or coconut cream which can be easily found at most health food and grocery stores, as well as online.
Why The Main Ingredient Is Coconut?
It has enormous benefits on the health. That is why coconuts are constantly used by people in almost every food. Coconut milk is made by grating and heating the coconut flesh, and the cream that rises to the top is actually the coconut cream.
Coconut contains high amounts of vitamins B1, B3, B5, B6, C, E, dietary fiber, and minerals. Lactose intolerant people can use coconut milk as a substitute that will provide you with the same goodness without causing upset stomach.
Coconut Milk Ice Cream
This ice cream is definitely for coconut lovers, as the fruit’s flavor is prevalent throughout the treat. You’re free to riff on the ice cream as much as you’d like, though.
- 3 to 4 servings
- Prep Time: 25 minutes
- Cook Time: 4 hours
- 1 14 oz. can full-fat coconut milk chilled overnight or coconut cream
- 1/4 cup maple syrup (or more to taste)
- 2 t vanilla extract
- 4 t tapioca flour and water, made into a slurry
- Melted chocolate drizzle
- Unsweetened coconut flakes
- Fruits for topping
- Chill canned coconut milk and mixing bowl in the freezer for 15 minutes.
- With egg beaters or a stand mixer, whip together in a chilled bowl the chilled coconut milk, maple syrup, vanilla extract, and tapioca flour slurry until thick and creamy—around 5 to 10 minutes.
- Pour ice cream base into a lined freezer-safe container, then wrap gently with plastic wrap and foil. Freeze for at least 4 hours up to overnight.
Tip: When ice cream is fully frozen, allow it to thaw for 10 minutes before scooping.