Thursday, November 21, 2013

3 Ingredient Coconut Milk Ice Cream (Dairy Free, Egg Free)

Coconut Milk Ice CreamThis homemade ice cream is so easy you’ll almost wonder why you’ve ever made it another way! And honestly it is the thickest, creamiest, best consistency of any homemade ice cream. Most homemade ice creams freeze too fast so they can end up icy, but the coconut milk is so thick and creamy the texture holds up to freezing really well. Even after days in the freezer it’s creamy and delicious. And this is healthy too! No dairy, no eggs.
I made it recently for a friend who can’t have dairy while nursing. She hadn’t had ice cream in ages! This is the best replacement. Here’s how to make it:
  • 2 cans coconut milk
  • 1 3/4 c. sugar (can substitute agave nectar too)
  • 1 tsp. vanilla
Shake up coconut milk cans, then open and pour into large bowl. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes.
Easy. Delicious. Healthy. What more could you ask for in a dessert?Coconut Milk Ice Cream


  1. Do you need an ice cream maker to make this?

  2. I think it tastes best with one! But if you don't have one you could just pop it into a tupperware in the freezer. If you do this it can get a little icy, but if you stir it every half hour it should help.

    Hope this helps!

    1. Mine becomes rock hard when frozen. I use an icecream maker. Any idea what I am doing wrong?

    2. Just try letting it sit out for 5 minutes before scooping ;)