Coconut Milk Ice Cream

Smooth, creamy, and naturally dairy-free, this Coconut Milk Ice Cream is a tropical treat that's perfect for summer. It’s easy to make and loaded with rich coconut flavor — no dairy or eggs required.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk

• 3/4 cup granulated sugar (or maple syrup for a natural sweetener)

• 1 tablespoon pure vanilla extract

• Pinch of salt

Optional Add-Ins:

• 1/2 cup shredded coconut (toasted or plain)

• 1/4 cup mini chocolate chips

• 1/2 cup chopped mango, pineapple, or berries

Instructions:

1. Combine Ingredients
   In a mixing bowl, whisk together the coconut milk, sugar, vanilla extract, and salt until the sugar is completely dissolved.

2. Chill the Mixture
   Cover the mixture and refrigerate for at least 4 hours, or overnight. Cold mixture yields better texture when churned.

3. Churn the Ice Cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).

4. Add Extras
   If using add-ins like shredded coconut or fruit, stir them in during the last 5 minutes of churning.

5. Freeze
   Transfer the churned ice cream into a lidded container. Freeze for at least 2 hours until firm.

6. Serve
   Let it sit at room temperature for 5 minutes before scooping for the creamiest texture.

Tips:

• Shake the cans of coconut milk before opening to mix the cream and water.

• For a richer result, use only the solid cream from the top of the cans and reduce the liquid.

Serving Ideas:

Serve in bowls, cones, or with tropical fruits like mango and pineapple. Drizzle with chocolate syrup or sprinkle with chopped nuts for extra crunch.