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Coconut Ice Cream

Coconut Ice Cream Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Calories: 241
Ingredients Method Notes

Ingredients
  

  • 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch fine sea salt

Method
 

  1. Blend the coconut milk, sugar, vanilla, and salt in a blender for about 30 seconds, until the sugar dissolves and the mixture is smooth.
  2. Pour into the frozen bowl of your ice cream maker and churn for 20 to 25 minutes, until it reaches a soft-serve texture.
  3. Scrape the soft ice cream into an airtight container, press parchment paper onto the surface, and seal. Freeze until firm, at least 4 hours.
  4. Let the container sit at room temperature for 5 minutes, then scoop and serve.

Notes

The ice cream needs to freeze for at least 4 hours to firm up after churning, and the coconut milk should be chilled overnight for the best body. If your coconut milk separates into solid cream and watery liquid, use only the solid cream for an even richer result.