Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)

Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)

Craving a rich, creamy dessert without any dairy or gluten? This easy Coconut Milk Ice Cream is the perfect treat! With just 5 simple ingredients, you can create a smooth, indulgent ice cream that's completely vegan and gluten-free.

Print Pin

Course: Dessert

Cuisine: Gluten-Free, Vegan

Keyword: Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)

Prep Time: 15

Total Time: 15

Servings: servings

Notes

Ingredients:

2 cans (15 oz each) full-fat coconut milk, divided
½ cup granulated sugar
1 ½ tablespoons cornstarch
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions:

Prepare the Ice Cream Maker:
- The night before, place the bowl of your ice cream maker in the freezer to freeze thoroughly.
Reserve Coconut Milk:
- Set aside ½ cup of coconut milk for later use.
Heat Base:
- In a small saucepan, combine the remaining coconut milk, sugar, and salt.
- Heat over medium, whisking until the sugar dissolves.
- Once dissolved, add the vanilla extract and stir to combine.
Mix Cornstarch:
- Stir the cornstarch into the reserved ½ cup of coconut milk until smooth.
Thicken the Base:
- Pour the cornstarch mixture into the saucepan with the coconut milk.
- Bring to a boil, stirring frequently, and let it simmer for about 5 minutes, until thickened and the cornstarch is fully cooked.
Chill the Mixture:
- Transfer the mixture to a shallow container.
- Cover and refrigerate for at least 4 hours to cool.
Churn the Ice Cream:
- Once chilled, pour the ice cream base into your frozen ice cream maker bowl.
- Churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency.
Serve or Store:
- You can enjoy your ice cream immediately or transfer it to a pint-sized container.
- Store in the freezer until ready to serve. Allow it to thaw for 5-10 minutes before serving.
- Optional: Top with toasted coconut for extra flavor!

Tips:

Storage: Keep the ice cream in an airtight container in the freezer for up to 1 month. For the best texture, allow the ice cream to soften slightly (10-15 minutes) before serving.
No Ice Cream Maker? No problem! Prepare the base as directed, then transfer it to a baking sheet and freeze. Once frozen, break the mixture into chunks and blend it in a food processor until smooth and creamy (this could take up to 10 minutes). Refreeze in a loaf pan to harden.
Serving Ideas: Enjoy your ice cream in a bowl, in cones, or as part of a sundae. The possibilities are endless!

Nutrition

Save

Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)

Notes

Ingredients:

Instructions:

Prepare the Ice Cream Maker:

The night before, place the bowl of your ice cream maker in the freezer to freeze thoroughly.

Reserve Coconut Milk:

Set aside ½ cup of coconut milk for later use.

Heat Base:

In a small saucepan, combine the remaining coconut milk, sugar, and salt.

Heat over medium, whisking until the sugar dissolves.

Once dissolved, add the vanilla extract and stir to combine.

Mix Cornstarch:

Stir the cornstarch into the reserved ½ cup of coconut milk until smooth.

Thicken the Base:

Pour the cornstarch mixture into the saucepan with the coconut milk.

Bring to a boil, stirring frequently, and let it simmer for about 5 minutes, until thickened and the cornstarch is fully cooked.

Chill the Mixture:

Transfer the mixture to a shallow container.

Cover and refrigerate for at least 4 hours to cool.

Churn the Ice Cream:

Once chilled, pour the ice cream base into your frozen ice cream maker bowl.

Churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency.

Serve or Store:

You can enjoy your ice cream immediately or transfer it to a pint-sized container.

Store in the freezer until ready to serve. Allow it to thaw for 5-10 minutes before serving.

Optional: Top with toasted coconut for extra flavor!

Tips:

Nutrition