This creamy coconut ice cream is like a tropical vacation in a bowl! It’s sweet, smooth, and oh-so-refreshing, perfect for hot days or when you’re craving something special.
I love how easy this recipe is—just mix, freeze, and enjoy! Plus, you can scoop it up at any time. Who can say no to a little taste of paradise? 🥥✨
Key Ingredients & Substitutions
Full-Fat Coconut Milk: This is essential for a creamy texture. Don’t try low-fat coconut milk; it won’t be rich enough. If you’re avoiding coconut, almond or soy milk can work but will change the flavor.
Granulated Sugar: Granulated sugar sweetens our ice cream. You can substitute with honey, agave syrup, or a sugar alternative like stevia if you’re looking for a lower-calorie option.
Shredded Coconut: Toasted shredded coconut adds a nice flavor and texture boost. If you don’t have toasted coconut, plain shredded coconut will do, but it won’t have that extra crunch and taste.
How Do I Get My Coconut Ice Cream Creamy Instead of Icy?
The key to avoiding icy ice cream is making sure to churn it properly! This incorporates air, making your ice cream light and creamy. Here are some steps to remember:
- Chill the mixture well before churning. Ideally, let it sit in the refrigerator for a few hours or overnight.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir it every 30 minutes for the first 2-3 hours. This helps break up ice crystals.
- Store in a well-sealed container in the freezer to keep it creamy. Use a spatula to ensure an airtight seal by pressing down the mixture.
By following these tips, you’ll create deliciously smooth coconut ice cream every time! Enjoy your homemade treat! 🍦
Easy Creamy Coconut Ice Cream
Ingredients You’ll Need:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup shredded coconut, toasted (plus extra for garnish)
How Much Time Will You Need?
This delightful coconut ice cream takes about 15 minutes to prepare and requires at least 6 hours total for chilling and freezing. Perfect for whipping up ahead of time for gatherings or a sweet treat any day!
Step-by-Step Instructions:
1. Toast the Coconut:
Start by preheating your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet. Toast it for about 5-7 minutes, stirring occasionally, until it turns a lovely golden brown and is fragrant. Be careful not to let it burn! Once done, set it aside to cool.
2. Mix the Base:
In a mixing bowl, whisk together the full-fat coconut milk, sugar, salt, and vanilla extract until the sugar is completely dissolved. This will be the creamy base of your ice cream!
3. Combine the Coconut:
Now, stir in the toasted shredded coconut into the coconut milk mixture. This adds a delicious texture and flavor to your ice cream.
4. Chill the Mixture:
Cover the bowl and place it in the refrigerator for at least 2 hours; overnight is even better for more intense flavors. It’s important that it’s well chilled before churning.
5. Churn the Ice Cream:
After chilling, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, which usually takes about 20-25 minutes, until the mixture thickens and becomes creamy.
6. Freeze to Firm Up:
Transfer the churned ice cream into a freezer-safe container. Cover it well and freeze for at least 4 hours, or until firm. This step ensures a scoopable texture!
7. Serve and Enjoy:
When you’re ready to enjoy, scoop the coconut ice cream into bowls and sprinkle with extra toasted coconut flakes on top. Dive in and savor each delicious bite!
This recipe yields a smooth, creamy coconut ice cream with delightful bits of toasted coconut throughout for texture and flavor. It’s the perfect dairy-free, tropical treat to satisfy your sweet cravings!
FAQ: Easy Creamy Coconut Ice Cream
Can I Use Lite Coconut Milk Instead of Full-Fat?
While you can use lite coconut milk, it won’t yield the same creamy texture as full-fat coconut milk. If you’re looking to cut calories, try incorporating one can of full-fat coconut milk with one can of lite for a balance between creaminess and lower fat.
What If I Don’t Have an Ice Cream Maker?
No problem! You can still make this ice cream by pouring the mixture into a container and freezing it. Stir it every 30 minutes for the first 2-3 hours to break up ice crystals and achieve a creamier texture. After that, let it freeze undisturbed until firm.
How Long Can I Store Leftover Ice Cream?
This coconut ice cream can be stored in an airtight container in the freezer for up to 2 weeks. To keep it fresh and easy to scoop, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
Can I Add Other Mix-Ins?
Absolutely! You can mix in chocolate chips, crushed pineapple, or chopped nuts before churning for some extra flavor and texture. Just make sure to fold them in gently after mixing the base!
