Coconut ice cream is a fantastic alternative to traditional dairy ice cream. It’s not only vegan but also lactose-free, making it suitable for those with dairy allergies or lactose intolerance. The natural sweetness and creaminess of coconut milk and cream provide a satisfying texture and flavor that can rival any dairy-based ice cream.

To make a delicious vegan coconut ice cream, you will need just a few key ingredients:

Coconut Milk: Use full-fat coconut milk for the best creamy texture. Avoid reduced-fat versions as they can result in an icy texture.
Coconut Cream: This adds richness to your ice cream. You can use the solid part from a can of refrigerated coconut milk or a carton of coconut cream.
Sweetener: Granulated sugar or maple syrup works well. You can also substitute with coconut sugar for a different flavor.
Vanilla Extract: This enhances the overall flavor of the ice cream.
Salt: A pinch of salt balances the sweetness.

Nutmeg or Dark Rum: For added flavor, you might consider adding a pinch of nutmeg or a dash of dark rum.
Toasted Coconut: For a crunchy topping, toasted coconut flakes can elevate your dessert.

Combine Ingredients: In a blender, combine one can of full-fat coconut milk, one can of coconut cream, your choice of sweetener, vanilla extract, and a pinch of salt. Blend until smooth.
Chill the Mixture: Transfer the mixture to a container and refrigerate for at least 4 hours or overnight. This step is crucial for achieving a creamy texture.

Churn in Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 25-40 minutes).
Without an Ice Cream Maker: If you don’t have an ice cream maker, pour the mixture into a large freezer-proof container. Freeze it for about 30 minutes, then whisk vigorously to break up ice crystals. Repeat this process every 30 minutes until the ice cream is creamy and soft-serve like.

Final Freeze: Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 2-4 hours.
Serve: Before serving, let the ice cream sit at room temperature for about 10-15 minutes to soften slightly. Serve with toasted coconut on top for an added crunch.

Use Full-Fat Coconut Products: This ensures a creamy texture and rich flavor.
Chill the Ingredients: Make sure the ice cream mixture is well-chilled before churning.
Prevent Ice Crystals: If using an ice cream maker, ensure the bowl is frozen solid before use. For the no-churn method, frequent whisking helps maintain creaminess.

Using light coconut milk is not recommended, as it can lead to a more icy texture instead of the creamy consistency you want in ice cream.

You can still make coconut ice cream without an ice cream maker by following the whisking method described above.

Homemade coconut ice cream can be stored in the freezer for up to 1 month. For the best texture, allow it to thaw for a few minutes before serving.

Making vegan coconut ice cream at home is a simple and rewarding process. With just a few ingredients, you can create a creamy, delicious dessert that’s perfect for any occasion. Whether you enjoy it on its own or with toppings, this coconut ice cream is sure to be a hit. So gather your ingredients and treat yourself to this delightful vegan treat!