Description
This Coconut Milk Ice Cream is a simple, creamy, dairy-free, and sugar-free treat made with just two ingredients. With no ice cream maker required, it’s an easy and healthy dessert option for anyone craving a sweet indulgence without the guilt.
Ingredients
- 2 (13.5 oz) cans full-fat coconut milk
- 3/4 cup sweetener (Allulose recommended)
- 2 tsp vanilla extract (optional)
- 1/4 tsp sea salt (optional)
Instructions
- Prepare the Freezer Container: Place a loaf pan or an airtight, freezer-friendly container in the freezer to chill while you make the ice cream.
- Blend the Mixture: In a blender, combine the full-fat coconut milk, sweetener, vanilla extract (if using), and a pinch of sea salt (if using). Blend until smooth and creamy.
- Freeze the Mixture: Pour the coconut ice cream mixture into the pre-frozen container. Place the container in the freezer.
- Freeze the Ice Cream: Let the ice cream freeze for at least 3 hours or until fully hardened.
- Serving: Before serving, remove the container from the freezer and allow it to sit at room temperature for 10-15 minutes (or longer) to soften slightly for easy scooping.
Notes
- Allulose is recommended as a sweetener for its low glycemic index, but you can substitute with your preferred sweetener, such as monk fruit sweetener, stevia, or erythritol.
- For added flavor, consider mixing in chocolate chips, fruit, or shredded coconut after blending the base and before freezing.
- For an extra creamy texture, you can use full-fat coconut cream instead of coconut milk.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert, Dairy-Free, Frozen Treats
- Method: No-Cook, Freezing
- Cuisine: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
