Description
Delicious homemade plant-based ice cream that’s creamy, smooth, and completely dairy-free. Perfect for vegans or those with dairy allergies.
Ingredients
Scale
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut cream
- 2 tablespoons alcohol-free vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon arrowroot powder
- 1 tablespoon vegetable glycerin (optional, for softer texture)
Instructions
- Chill coconut milk cans overnight in the refrigerator.
- Open the cans and scoop the thick cream into a blender, saving the liquid for another use.
- Add maple syrup, coconut cream, vanilla extract, salt, arrowroot powder, and vegetable glycerin (if using) to the blender.
- Blend on high until completely smooth and no graininess remains.
- Pour mixture into a bowl and chill in the refrigerator for at least 2 hours.
- If using an ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions.
- If using no-churn method: Pour mixture into a freezer-safe container and freeze for 30 minutes. Remove and vigorously whisk to break up ice crystals. Return to freezer and repeat whisking every 30 minutes for 3-4 hours.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
- Let sit at room temperature for 5-10 minutes before scooping for the best texture.
Notes
- This plant-based ice cream has the perfect creamy texture and is incredibly versatile!
- For best results, chill all ingredients before starting.
- Let the ice cream sit at room temperature for 5-10 minutes before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Calories: 280
Keywords: vegan ice cream, plant-based dessert, dairy-free ice cream, no-churn vegan ice cream, coconut milk ice cream
