Easy Coconut Ice Cream (Vegan) Recipe

I recently tried making a version of Healthy Coconut Ice Cream that truly captured my imagination. Combining two cans of coconut milk, organic cane sugar, vanilla extract and just a pinch of salt, I ended up with a refreshingly light and creamy dessert perfect for any vegan sweet craving. Enjoy the simple delight in every bite!

I recently discovered a really awesome way to make easy coconut ice cream that has become one of my fav treats. This vegan ice cream isn’t complicated at all and uses just a few simple ingredients that pack a punch of flavor.

I use two cans full-fat coconut milk, half a cup of organic cane sugar (though maple syrup works fine if you’re into that), a tablespoon of pure vanilla extract, and a small pinch of salt to tie it all together. Every time i whip up this recipe i am reminded of the rich taste of a classic coconut cream ice cream, with hints that could rival recipes like vegan coconut sorbet or even that unique roasted coconut twist some people love.

It’s healthy, simple and satisfies those sweet cravings with a creaminess that’s hard to beat. Go ahead and give it a try, you might just fall in love with it.

Why I Like this Recipe

1. I love how super simple this recipe is, making it a breeze to throw together even on my busiest days.
2. I really enjoy the rich, creamy texture that comes from using full-fat coconut milk—it feels like a real treat.
3. I appreciate that it’s totally vegan and only needs a few ingredients, so I can feel good about indulging without any guilt.
4. I adore how versatile it is; even if I dont have an ice cream maker, I can still make it using simple freezer hacks.

I made this coconut ice cream and honestly, it’s like the easiest dessert ever. The whole thing just comes together in a few simple steps, and it tastes so amazing. I mean, who doesn’t love a dessert that’s rich and creamy, yet totally plant-based? Its really cool how you just shake up the coconut milk, mix in a little sugar, vanilla and salt, and then let it chill until it’s perfectly cold. Then you churn it up or stir it by hand if you gotta, and soon enough, you’ve got this delightful treat that’s both fun to make and even better to eat.

Ingredients

• Coconut milk is rich in healthy fats and gives a creamy texture in ice cream.
• Organic cane sugar delivers natural sweetness and carbohydrates, enhancing the ice cream flavor.
• Vanilla extract infuses a fragrant sweetness, rounding off flavors with a warm, inviting aroma.
• A tiny pinch of salt boosts overall taste by emphasizing other flavors without overpowering.
• Full-fat coconut milk offers medium-chain fatty acids beneficial for energy, though high in calories.
• Though cane sugar adds extra sweetness, moderation is key since it is a simple carb.
• The vanilla extract you use is pure, ensuring an authentic, natural flavor boost.

Ingredient Quantities

• 2 cans full-fat coconut milk (around 13.5 oz each)
• 1/2 cup organic cane sugar (you can use maple syrup if youd prefer)
• 1 tablespoon pure vanilla extract
• A small pinch of salt

How to Make this

1. First, give both cans of coconut milk a good shake and then pour all of it into a large bowl.

2. Next, stir in the 1/2 cup organic cane sugar, the tablespoon of vanilla extract and a small pinch of salt.

3. Mix everything together really well until you dont see any sugar lumps.

4. Let the mixture chill in the refrigerator for a couple of hours so its nice and cold.

5. Once its chilled, pour the mixture into your ice cream maker and churn it according to the machine’s instructions (usually about 20-25 minutes) until it gets a soft serve texture.

6. If you dont have an ice cream maker, just put the mixture in a shallow container and pop it in the freezer. Every 30 minutes stir it well to break up ice crystals until it reaches the right consistency.

7. When its thick enough, transfer the ice cream to a freezer-safe container.

8. Freeze it for at least 2 hours so it firms up.

9. Before serving, let the ice cream sit out for about 5-10 minutes so it softens a bit.

10. Enjoy your homemade vegan coconut ice cream, knowing its rich, creamy and super delicious!

Equipment Needed

1. Large mixing bowl for combining all the ingredients
2. Measuring cups and spoons to accurately measure the sugar, vanilla extract, and salt
3. A good mixing utensil like a whisk or spoon to stir until there are no sugar lumps
4. Refrigerator for chilling the mixture before churning
5. Ice cream maker for churning the mixture (or a shallow container if you dont have one, to freeze and stir manually)
6. Freezer-safe container to store and firm up the ice cream after churning
7. Freezer to keep the ice cream frozen to the right consistency

FAQ

Easy Coconut Ice Cream (Vegan) Recipe Substitutions and Variations

• If you cant find full-fat coconut milk, you can mix coconut cream with water (roughly 1 part cream to 2 parts water) to get a similar rich texture
• You can swap organic cane sugar with coconut sugar or even agave nectar; they add a slightly different flavor but still work great
• If you dont have pure vanilla extract, try using vanilla bean paste instead for a more intense vanilla taste
• A small pinch of salt can be replaced with a pinch of sea salt if that’s what you have on hand

Pro Tips

1) Make sure you really shake the coconut milk cans before you pour them into the bowl; it helps mix the fat and water for a smoother ice cream overall.
2) Chill the mixture good in the fridge before churning; a colder base means you get a creamier texture and fewer ice crystals.
3) If you ain’t got an ice cream maker, remember to stir the mix every 30 minutes when freezing it; this prevents big, chunky ice crystals from forming.
4) For those who like to experiment, try a tiny hint of extra flavors like a dash of cinnamon or a few toasted coconut flakes right before serve—it can really amp up the taste without overpowering the natural coconut flavor.