Dairy-Free Coconut Ice Cream Recipe Easy 5-Step Homemade Treat
A creamy, dairy-free coconut ice cream made with simple pantry ingredients, perfect for vegans and anyone avoiding dairy. This easy recipe delivers a smooth, luscious texture and rich coconut flavor in just a few steps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Vegan / Dairy-Free
Ingredients
Scale
- 1 can (14 oz / 400 ml) full-fat canned coconut milk
- 1/3 cup (80 ml) maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder or cornstarch
- Pinch of salt
- Optional mix-ins: toasted coconut flakes, dairy-free chocolate chips, or chopped nuts
Instructions
- Pour one 14 oz (400 ml) can of full-fat coconut milk into a medium saucepan. Add 1/3 cup (80 ml) of maple syrup and a pinch of salt. Whisk gently to combine.
- In a small bowl, stir 1 tablespoon of arrowroot powder (or cornstarch) with 2 tablespoons of cold water until smooth to make a slurry.
- Place the saucepan over medium heat and warm until it just begins to simmer—do not boil. Slowly whisk in the arrowroot slurry and keep stirring for 3-4 minutes until the mixture thickens slightly and coats the back of a spoon.
- Remove the pan from heat and stir in 1 teaspoon of pure vanilla extract. Let the mixture cool to room temperature, then cover and chill in the fridge for at least 2 hours or overnight.
- Pour the chilled coconut milk base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Add any optional mix-ins like toasted coconut flakes or dairy-free chocolate chips in the last 5 minutes.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
Use full-fat canned coconut milk for best creaminess; avoid boiling the mixture to prevent separation. Chill the base thoroughly before churning. If no ice cream maker is available, freeze in a shallow container and stir every 30 minutes until firm for a less smooth texture. Let ice cream soften 5-10 minutes before serving for easier scooping.
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 190
- Fat: 17
- Carbohydrates: 11
- Fiber: 0.5
- Protein: 1.5
Keywords: dairy-free, coconut ice cream, vegan dessert, homemade ice cream, coconut milk, easy ice cream recipe, dairy-free dessert