Coconut Milk Ice Cream Using A Machine Recipe

I created a Coconut Milk Ice Cream Recipe that is life-changing, made in an ice cream maker, vegan, dairy-free, paleo, nut-free, and naturally sweetened so it’s perfect for topping any healthy dessert.

I never expected a simple batch to blow my mind, but this Coconut Milk Ice Cream made with my machine did. Using full fat coconut milk and a little pure vanilla extract, I got this insanely creamy, scoopable dessert that somehow feels both indulgent and totally clean.

This Vegan Ice Cream Recipe will make you question every tub in the freezer aisle, and the texture? unreal.

I keep finding excuses to spoon it over fruit or crumble it into desserts, its that good. Seriously, you’ll wanna make it again the next day, and maybe even the day after that.

Ingredients

Ingredient Quantities

• 2 (13.5 ounce) cans full fat coconut milk (about 3 cups)
• 1/2 to 1 cup full fat coconut cream or 1 extra can, optional
• 3/4 cup pure maple syrup or 2/3 cup coconut sugar
• 1 tablespoon pure vanilla extract or seeds from 1 vanilla bean
• 1/4 teaspoon fine sea salt
• 1 to 2 tablespoons arrowroot starch, for thickening (paleo friendly)
• 1/8 to 1/4 teaspoon xanthan gum, optional for creamier texture
• 1 tablespoon vodka or light rum, optional to keep it scoopable

How to Make this

1. Chill the cans of full fat coconut milk (and the optional extra can or coconut cream) in the fridge for several hours or overnight so the cream firms up; this makes the texture much creamier.

2. Shake the cans, open and scoop the thick cream into a medium saucepan, add the remaining coconut milk (about 3 cups total) and the optional 1/2 to 1 cup extra coconut cream if you want it richer.

3. Whisk in 3/4 cup maple syrup or 2/3 cup coconut sugar, 1/4 tsp fine sea salt, and the seeds from 1 vanilla bean or 1 tbsp vanilla extract. Heat gently over medium low heat, stirring so the sugar dissolves; dont let it boil hard or it can split.

4. Make an arrowroot slurry: mix 1 to 2 tbsp arrowroot starch with 2 to 3 tbsp cold water until smooth. Slowly whisk the slurry into the warm coconut mixture and cook 1 to 2 minutes until it thickens slightly.

5. If using xanthan gum (1/8 to 1/4 tsp) sprinkle it lightly while whisking or add it to the blender later; add very little at a time so it doesnt clump.

6. Remove from heat, whisk in 1 tbsp vodka or light rum if using (helps keep the ice cream scoopable), taste and adjust sweetness or salt.

7. For the smoothest texture, blitz the mixture briefly in a blender or with an immersion blender to remove any lumps and fully incorporate the xanthan. Cool to room temp, then chill thoroughly in the fridge at least 4 hours or overnight.

8. Churn the cold base in your ice cream machine according to the manufacturer instructions, usually 20 to 30 minutes, until it reaches a soft serve custard texture.

9. Transfer to a freezer safe container, press a piece of plastic wrap onto the surface to prevent ice crystals, cover and freeze 2 to 4 hours to firm up. Let sit 5 to 10 minutes at room temp before scooping for easiest serving.

Equipment Needed

Youll need:

1. Refrigerator for chilling the cans (several hours or overnight)
2. Can opener
3. Medium saucepan (2 to 3 quart) for heating the coconut base
4. Whisk, for dissolving sugar and adding arrowroot/xanthan
5. Measuring cups and spoons
6. Small bowl and spoon to make the arrowroot slurry
7. Blender or immersion blender to smooth the mixture
8. Ice cream maker to churn the cold base into soft serve
9. Freezer safe container to store the ice cream while it firms up
10. Rubber spatula and a piece of plastic wrap (press onto surface to prevent ice crystals)

FAQ

Coconut Milk Ice Cream Using A Machine Recipe Substitutions and Variations

• Full fat coconut milk: swap for homemade cashew cream or dairy heavy cream. For cashew cream soak 1 1/2 cups cashews 4 hours then blend with about 1 1/2 cups water until super smooth to equal ~3 cups, it’s neutral and very creamy. Or use 2 cups heavy cream + 1 cup whole milk for similar richness, but you’ll lose the coconut flavor.
• Pure maple syrup or coconut sugar: swap for honey or agave nectar (use about the same volume), or use 2/3 to 3/4 cup granulated sugar but dissolve it in the warm base first so the texture stays smooth.
• Arrowroot starch: swap for cornstarch or tapioca starch. Use the same amount but make a slurry in cold water before adding, note cornstarch is not paleo if that matters to you.
• Vodka or light rum (to keep scoopable): swap for 1 tablespoon light corn syrup or glucose syrup to reduce ice crystals without alcohol, or skip alcohol and add an extra 1/8 teaspoon xanthan for creaminess instead.

Pro Tips

1) Save the thin coconut liquid, dont dump it. Freeze it in ice cube trays and use the cubes later to quickly chill your base in a blender or add to smoothies, or pop a couple in a glass for a creamy coconut iced drink. Saves waste and keeps things cold fast.

2) Xanthan hates being dumped in all at once, it clumps. Mix tiny amounts with a spoonful of sugar or with a little of the cold coconut milk first, or use an immersion blender to really disperse it. Less clumps means silkier ice cream.

3) No ice cream maker hack: pour the chilled base into a shallow, wide pan, freeze, then every 20 to 30 minutes scrape and beat it with a fork or whisk until it firms. Do this 4 to 6 times and you get a much creamier result than just freezing straight through.

4) If you want scoopable texture without turning the recipe too boozy, try 1/2 to 1 teaspoon of vodka or a teaspoon of light corn syrup or agave instead of a whole tablespoon. Also a tiny extra pinch of fine sea salt brings out the maple flavor better than just adding more sweetener.