Coconut Ice Cream
Easy to make dairy-free coconut ice cream tastes like a tropical vacation!Yield: about 1 quart
Servings: 6
Equipment
- Blender
- Ice Cream Maker/Machine
Ingredients
- 2 -14 oz canned coconut milk, full-fat, unsweetened, well shaken
- ⅓ cup + 2 Tablespoons granulated sugar
- 3 Tablespoons agave nectar or honey*
- 3 Tablespoons melted coconut oil
- 2 teaspoon vanilla extract
- pinch kosher salt
Instructions
- In a blender, combine coconut milk, sugar, honey, coconut oil, vanilla and salt until sugar has dissolved.
- Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has a reached a soft serve consistency, transfer mixture into a freezer safe container. Let chill in the freeze for at least 2 hours before serving.
Notes
Ingredient Notes:
- Be sure to use TWO cans of full-fat coconut milk. Do not use reduced fat/low fat coconut milk or coconut milk from cartons. These will result in icy ice cream.
- Use agave nectar to make this recipe vegan.
- I use this ice cream maker. It is more expensive than the more common ice cream machines because it does not require the pre-freezing of the ice cream mixing bowl.
Nutrition
Calories: 442kcal | Carbohydrates: 27g | Protein: 3g | Fat: 39g | Saturated Fat: 34g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 351mg | Fiber: 3g | Sugar: 23g | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg