Creamy Dairy-Free Coconut Ice Cream Recipe Easy Homemade No-Churn Delight
A quick and easy no-churn dairy-free coconut ice cream that is creamy, refreshing, and perfect for warm days. Made with simple ingredients like full-fat coconut milk, maple syrup, and vanilla, this recipe delivers a luscious tropical treat without any dairy.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Vegan, Dairy-Free
Ingredients
- 2 cans full-fat canned coconut milk, chilled overnight
- 1/3 cup maple syrup or agave nectar
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 teaspoon lemon juice (optional)
- Optional mix-ins: 1/4 cup toasted shredded coconut, mini dairy-free chocolate chips, fresh or frozen berries
Instructions
- Chill the coconut milk: Place two cans of full-fat coconut milk in the fridge overnight to separate the cream from the liquid.
- Prepare your workspace: Chill a large mixing bowl in the freezer for about 15 minutes before starting.
- Open the cans carefully without shaking and scoop out the thickened coconut cream into the chilled bowl, leaving the coconut water for other uses.
- Whip the coconut cream using an electric mixer on medium-high speed until soft peaks form, about 3 to 5 minutes.
- Lower mixer speed to low and add maple syrup, vanilla extract, and sea salt. Whip just to combine, about 30 seconds.
- Stir in lemon juice by hand if using.
- Gently fold in any optional mix-ins with a spatula, being careful not to deflate the cream.
- Transfer the mixture to a freezer-safe container, smooth the top, cover, and freeze for at least 4 hours or until firm.
- Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften for easier scooping.
Notes
Make sure coconut milk is well chilled to separate cream from liquid. Avoid over-whipping to prevent breaking the cream. Freeze in a shallow container for even setting. Stir the mixture once or twice during the first hour of freezing to reduce ice crystals. Leftover coconut water can be used for smoothies. If ice cream is too icy, reduce freezer time or increase maple syrup slightly. Let ice cream soften 5-10 minutes before serving for best scoopability.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 8
- Sodium: 10
- Fat: 16
- Saturated Fat: 14
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
Keywords: dairy-free ice cream, coconut ice cream, no-churn ice cream, vegan dessert, homemade ice cream, coconut milk dessert, easy ice cream recipe