Looking for a healthy ice cream replacement? This coconut milk ice cream recipe is divine and it’s made with only four ingredients!
This dairy-free coconut milk ice cream is made with full-fat coconut milk, raw honey (pure maple syrup or Erythritol work too), vanilla and sea salt.
This ice cream is incredibly simple to make and you can easily customize the ingredients to fit your diet! I make a batch for my kids and sweeten with pure maple syrup and for me, I use erythritol for a healthy sugar-free dessert.
Homemade ice cream is known for not being easy to scoop. There are a few remedies for this problem. One way to remedy this issue is to leave the ice cream out at room temperature for 5 minutes before serving. The other option is to add either egg yolks or vodka to the custard. Both help to soften the ice cream.
Before you get started you’ll want to make sure that all your ingredients are cold. Never add warm or room temperature incidents to your ice cream maker! The ice cream will take forever to make.
If you don’t have an ice cream maker you can pour the custard into a deep baking dish and freeze for 30-40 minutes. As it begins to freeze near the edges, remove it from the freezer and stir with a spatula or handheld mixer. Return to the freezer. Check the mixture every 30 minutes, stirring vigorously as its freezing. Repeat this process for 2-3 hours or until frozen.
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Coconut Milk Ice Cream Recipe
- Yield: 1 quart 1x
Ingredients
- 32 ounces coconut cream*
- 1/2 tablespoon vanilla extract
- 1/2 cup raw honey, maple syrup or 1/4 Cup erythritol
- Pinch of sea salt
- Optional – 4 egg yolks or 2 tablespoons of vodka**
Instructions
- Before you start make sure your cans of coconut milk or coconut cream have been refrigerated for at least 3 hours.
- Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) together until combined.
- Pour into ice cream maker and freeze according to ice cream maker’s manufacturer’s instructions.***
Notes
*If you’re using coconut milk, simple drain the liquid from the cold canned milk. The solid white cream is coconut cream.
** Add 4 egg yolks or 2 tablespoons of vodka to make this ice cream softer and easy to scoop.
*** If you don’t have an ice cream maker you can pour the custard into a deep baking dish and freeze for 30-40 minutes. As it begins to freeze near the edges, remove it from the freezer and stir with a spatula or hand held mixer. Return to the freezer. Check the mixture every 30 minutes, stirring vigorously as its freezing. Repeat this process for 2-3 hours or until frozen.
