You’ve Never Had Ice Cream This Good (And It’s Dairy-Free)
Picture this: creamy, dreamy, melt-in-your-mouth ice cream that doesn’t leave you bloated or guilty. No dairy, no problem. Coconut milk ice cream is the MVP of desserts—luxurious enough to fool any skeptic and easy enough to make in your sleep.
Why settle for store-bought when you can whip up a batch that’ll make your taste buds throw a party? Trust us, your freezer deserves this upgrade.
Why This Recipe Slaps
This isn’t just another sad “healthy” ice cream. The magic lies in the full-fat coconut milk, which delivers a richness that rivals heavy cream.
Add a touch of natural sweetness, a pinch of salt to balance it out, and you’ve got a dessert that’s indulgent without the sugar crash. Plus, it’s vegan, gluten-free, and customizable—so yeah, it’s basically dessert royalty.
Ingredients You’ll Need
- 2 cans (13.5 oz each) full-fat coconut milk (don’t skimp—light coconut milk is a tragedy here)
- 1/2 cup maple syrup or agave (honey works if you’re not vegan)
- 1 tbsp vanilla extract (the good stuff, not the sad imitation kind)
- 1/4 tsp salt (trust me, it’s not optional)
- Optional add-ins: cocoa powder, berries, toasted coconut flakes, or booze (because adulting is hard)
How to Make It: A Foolproof Listicle
- Chill the cans of coconut milk overnight. This separates the cream from the liquid, giving you maximum creaminess.
- Scoop out the solidified coconut cream into a blender, leaving the watery bit behind (save it for smoothies).
- Add the sweetener, vanilla, and salt to the blender.
Blitz until smooth. Taste and adjust—want it sweeter? Go for it.
- Pour into a loaf pan or ice cream maker.
If you’re fancy, churn it. If you’re lazy (no judgment), freeze it and stir every 30 minutes to avoid iciness.
- Freeze for 4+ hours until firm. Then, devour like it’s your job.
Storage: Keep It Creamy, Not Icy
Store leftovers in an airtight container with parchment paper pressed on top to prevent freezer burn.
It’ll last up to 2 weeks—if you don’t eat it all first. Pro tip: Let it sit at room temp for 5 minutes before scooping. Patience is a virtue, especially with dessert.
Why This Recipe Wins at Life
No dairy means no bloating, and coconut milk packs healthy fats that keep you satisfied.
It’s also infinitely customizable—add matcha, chocolate, or even espresso for a buzz. Plus, it’s a crowd-pleaser for vegans, lactose-intolerant folks, and dessert snobs alike. Winning.
Common Mistakes (And How to Avoid Them)
- Using light coconut milk: This isn’t the time to cut calories.
Full-fat or bust.
- Skipping the salt: Without it, your ice cream will taste flat. Don’t do that to yourself.
- Not stirring during freezing: Unless you want icy chunks, stir periodically or use an ice cream maker.
Alternatives for the Adventurous
Swap maple syrup for dates (soak them first), or use coconut sugar for a caramel vibe. For a chocolate version, add 1/4 cup cocoa powder.
Feeling wild? Fold in crushed cookies or swirl in peanut butter. The world is your oyster—gross for ice cream, but you get the idea.
FAQs
Can I use canned coconut cream instead?
Absolutely.
It’s even richer, so you might need a splash of the leftover liquid to thin it slightly. IMO, it’s a flex.
Why is my ice cream too hard?
You overfroze it or didn’t stir enough. Let it thaw a bit before serving, or add a tbsp of vodka next time (it lowers the freezing point—science!).
Can I make this without an ice cream maker?
Yes, but you’ll need to stir it every 30 minutes for the first 2 hours.
FYI, this is a great arm workout.
Final Thoughts
This isn’t just ice cream—it’s a revelation. Creamy, dairy-free, and stupidly easy. Whether you’re vegan, lactose-intolerant, or just someone who loves dessert (so, everyone), this recipe is a game-changer.
Now go forth and freeze. Your future self will thank you.
