Ingredients
Ice Cream Base
- 2 (13.5-oz) cans full fat coconut milk (approx 3 ⅓ cups)
- ½ cup regular unsweetened coconut milk or unsweetened milk of choice
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Combine Ingredients: In a large mixing bowl, combine the full fat coconut milk, unsweetened coconut milk (or your milk of choice), pure maple syrup, and pure vanilla extract. Stir thoroughly until the mixture is well combined.
- Use an Ice Cream Maker (Optional): Transfer the mixture to your ice cream maker and follow the manufacturer's instructions for churning. Once churned, place the ice cream in the freezer for at least 3 to 4 hours to firm up before serving.
- Without an Ice Cream Maker: Pour the mixed ingredients into a Ziploc bag and freeze for about 3 hours. Break the frozen mixture into pieces and blend in a food processor until smooth and creamy. Transfer this blended ice cream into a freezer-safe container and freeze overnight or for at least 3 to 4 hours before serving.
- Serve: Scoop the ice cream into bowls or cones and enjoy your healthy, creamy vanilla ice cream.
Notes
- Use full fat coconut milk for creaminess; avoid light coconut milk as it will reduce the richness.
- If you don’t have an ice cream maker, the food processor blending method works well to achieve a smooth texture.
- Maple syrup is used as a natural sweetener; you can adjust the amount to suit your taste or substitute with honey if preferred.
- This ice cream is dairy-free, making it suitable for vegan and lactose-intolerant diets.
- Store any leftover ice cream in an airtight freezer-safe container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
