I baked this Vegan Coconut Ice Cream for my sister’s summer party last weekend. The coconut made it tropical and smooth, and my sister loved it.
Easy Tropical Vegan Coconut Ice Cream Recipe
This creamy coconut ice cream features a rich base of coconut milk, combined with maple syrup for sweetness and vanilla extract for flavor. The recipe takes approximately 10 minutes to prepare and requires chilling time in the freezer before serving. It yields about 4 servings.
Ingredients
- 2 cans (13.5 oz each) of full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: Fresh tropical fruit (like mango or pineapple) for mixing in or garnish
Instructions
- Combine the Ingredients: In a mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and salt until well blended.
- Blend for Creaminess: For a smoother texture, you can use an immersion blender to thoroughly mix the ingredients until creamy.
- Chill the Mixture: Pour the mixture into an airtight container and place it in the freezer for about 6 hours or until solid.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls and top with fresh tropical fruit if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 4 cups
- Calories: 270kcal
- Fat: 24g
- Protein: 2g
- Carbohydrates: 16g
I keep the ice cream in the freezer for up to two months. The stay smooth, and I let sit on the counter for five minutes before scooping.
