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Coconut Milk ICe Cream – Paleo | AIP | Vegan

Coconut Milk ICe Cream
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This Coconut Milk Ice Cream is a creamy, dairy-free treat perfect for those following Paleo, AIP, or vegan diets. Made with just a few simple ingredients, it’s rich, smooth, and customizable for any occasion. Whether you’re cooling off on a summer day or indulging in a guilt-free dessert, this recipe is a must-try!

Ingredients

Scale
  • 2 (15 oz) cans full-fat coconut milk, divided
  • ½ cup granulated sugar (or preferred sweetener)
  • 1½ tablespoons cornstarch (or arrowroot powder for Paleo/AIP)
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

Substitutions & Notes:

  • Use maple syrup or coconut sugar for a natural sweetener.
  • Arrowroot powder can replace cornstarch for dietary adjustments.
  • Opt for high-quality full-fat coconut milk for the creamiest texture.

Instructions

Step 1: Prep Your Equipment

Place the bowl of your ice cream maker in the freezer at least one day before making the recipe to ensure it’s fully frozen.

Step 2: Make the Base Mixture

In a small saucepan, combine 1½ cans of coconut milk (reserve ½ cup), sugar, and salt over medium heat. Whisk until the sugar dissolves completely—this takes about 3–5 minutes. Stir in vanilla extract.

Step 3: Thicken with Cornstarch Slurry

In a small bowl, whisk the reserved ½ cup coconut milk with cornstarch until smooth. Slowly pour this mixture into the saucepan while whisking continuously. Bring to a gentle boil and cook for about 5 minutes, stirring frequently, until the mixture thickens to coat the back of a spoon.

Step 4: Chill the Base

Transfer the thickened mixture to a shallow container, cover it tightly, and refrigerate for at least 4 hours or overnight until completely chilled.

Step 5: Churn into Ice Cream

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–30 minutes). The ice cream should reach a soft-serve consistency.

Step 6: Freeze Further (Optional)

For firmer scoops, transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours. Let it sit at room temperature for about 5–10 minutes before scooping.

Notes

Serving Suggestions:
Top with toasted coconut flakes, fresh fruit, or drizzle with chocolate syrup for an indulgent touch. Pair it with warm fruit crisps or pies for a delightful contrast in texture and temperature.

Tips & Tricks:

  • Stir frequently when cooking the base to prevent lumps or scorching.
  • If you don’t have an ice cream maker, freeze the base in a shallow container and stir every hour until frozen to create a creamy texture.

Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for about 10 minutes or place it in the fridge for 20–30 minutes.

Find it online: https://easyrecipeacademy.com/coconut-milk-ice-cream/