Coconut milk ice cream is your go-to summer dairy free ice cream recipe. Made with coconut milk and coconut cream, it’s thick and rich like regular ice cream. You won’t taste the difference!
This post has been sponsored by Vital Proteins.
I’ve got your summertime go-to dairy free coconut milk ice cream recipe right here today.
The truth is, we live in an allergy-friendly world these days. I realize this makes me sound old, but I remember times when I would host dinner parties without asking my guests about their allergies or dietary preferences.
Now, my dinner party invites come with strict orders to inform me of your preferences. I want to know about your allergies, and I also want to know if you’re temporarily avoiding any food groups.
The thing about feeding people (and loving to do so) is that the best way to do it is to please them. I don’t want you to blow your diet at my house, give you an upset stomach, or wish you didn’t eat the things I cooked for you. I really want you to leave my house nourished, full and feeling good about what you ate.
If you’re happy, I’m happy.
During my brief stint as a private chef, I enjoyed the families I worked with that had food sensitivities. I loved having strict guidelines to cook within. But more than anything, I loved giving my clients food that they hadn’t enjoyed in a long time due to allergies. Dairy-free ice cream was something I secretly tucked in the freezer before leaving their house.
I want this coconut milk based ice cream to be your new go-to recipe all summer long. Once a week, I like to make the ice cream base in the blender, and place it in the fridge until I’m ready to churn. Somehow, I manage to space out the steps of making ice cream from scratch over a few days so it doesn’t feel like a cumbersome task to me.
I have a few secrets for making this dairy free vanilla ice cream taste as good as regular vanilla ice cream:
Here, I use gelatin as a thickener in this dairy-free ice cream. I grabbed my green can of Vital Proteins Grass-Fed Beef Gelatin, because it’s always in my pantry for making the most tender meatballs, homemade marshmallows, and homemade fruit snacks for my toddler.
The gelatin provides a smooth, creaminess to the ice cream and prevents it from getting icy or hard in the freezer. Grass-fed beef gelatin also has health benefits, but let’s remember chocolate sauce and sprinkles are involved here today.
I used 1 can of coconut cream and 1 can of full-fat coconut milk. It’s thick, rich and creamy. Yes, the ice cream has a faint coconut flavor, but the tablespoon-plus of vanilla bean paste makes it vanilla, too. Here’s the vanilla bean paste I love the most.
One of the lesser known secrets of making homemade ice cream soft and creamy is sugar. And lots of it. You could get away with 1/2 cup of granulated sugar in this recipe, but a full 3/4 cup will give you the creamiest, dreamiest dairy free vanilla ice cream. Just go for it.
Ways to enjoy this coconut milk ice cream:
-on top of chocolate cobbler
-smushed between two small-batch sugar cookies for the best ice cream sandwiches ever
If you make this coconut milk ice cream and customize it to your favorite flavor, I want to hear about it! Leave me a comment below so that we can all enjoy!
- 1 can full-fat coconut milk (no sugar added)
- 1 can coconut cream (no sugar added)
- 3/4 cup granulated sugar
- 1 1/2 tablespoons vanilla bean paste
- 1 tablespoon Vital Proteins Grass-Fed Beef Gelatin
- chocolate sauce
- ice cream cones
- First, check your ice cream maker’s instruction manual to see if you need to freeze the bowl before making ice cream.
- In a blender, combine all ingredients. Puree on high for at least 2 minutes to fully dissolve everything.
- Pour the mixture into a 2-quart saucepan, and heat over medium heat while stirring frequently to dissolve the gelatin. Do not let the mixture boil. Cook it until small bubbles form around the edge of the pan, and a it coats the back of a wooden spoon like pudding.
- Place the mixture in the fridge, and chill at least 4 hours.
- Follow the ice cream maker’s instructions to churn the ice cream.
- Place the freshly churned ice cream in a freezer-safe container, and freeze for at least 6 hours, covered tightly.
- Let sit at room temperature for about 5 minutes before scooping and serving in a cone with chocolate sauce and sprinkles (entirely optional, but why not).