Description
A delicious dairy-free coconut ice cream made with coconut cream, sweetened with maple syrup or agave syrup.
Ingredients
Scale
- 2 cans coconut cream (full-fat, chilled; scoop out cream only)
- 1/2 cup maple syrup or agave syrup
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
Instructions
- Place the ice cream maker bowl in the freezer at least 24 hours in advance. Shake the bowl—if you hear liquid, it needs more time.
- Scoop the thick cream from the top of the coconut cans into a large mixing bowl. Discard or save the remaining liquid for smoothies.
- Add the syrup, vanilla bean paste, and salt. Whisk until smooth.
- Taste and adjust the sweetness or salt if needed.
- Pour the mixture into your frozen ice cream maker bowl and churn according to the manufacturer’s instructions—usually 15–25 minutes, or until it resembles soft serve.
- If you prefer a firmer texture, transfer the churned ice cream to a loaf pan, cover tightly with foil, and freeze for 4 hours or until set.
- Let sit at room temperature for 10–15 minutes before scooping. Dip your scoop in hot water to make it easier.
Notes
- Approx. 800ml or 568g total coconut cream
- Approx. 156g maple or 168g agave syrup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chill and churn
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup