If you are craving a frozen treat this is the recipe for you. This Coconut Milk Ice Cream recipe is not only paleo-friendly and dairy-free, it is extremely easy to make and only uses four ingredients. FOUR! You don’t even need an ice cream maker, just those four ingredients and a dash of patience.
This recipe uses healthy ingredients, like coconut milk, unlike those sugary mixtures that many other homemade ice cream recipes demand of you.
If you prefer, you can use coconut cream instead of coconut milk. Coconut cream can be found at most health and specialty food stores, online, and occasionally in your grocery store’s Oriental foods aisle.
Why do we try to put coconuts in almost everything we make? Because it is loaded with health benefits. Coconut cream is simply made from the cream that rises to the top after coconut milk is made, which is simply made by grating and heating the flesh.
Coconut is rich in dietary fiber, vitamins C, E, B1, B3, B5, B6 and is packed with minerals. Coconut milk is also an amazing substitute for those of us who are lactose intolerant because you still get the same goodness without an upset stomach.
Although coconuts, like most nuts, are high in calories and fats, these saturated fats are not to be feared as they are the good kind (short and medium chain fatty acids). The compounds that exist in these fatty acids help protect your body from various viruses and infections.
Coconut milk is the perfect base for a healthy treat. Indulge in this very healthy alternative to regular ice cream. It really is an amazing swap.
This recipe is shared with permission from our friends at blog.paleohacks.com.
Coconut Milk Ice Cream
This ice cream is definitely for coconut lovers, as the fruit’s flavor is prevalent throughout the treat. You’re free to riff on the ice cream as much as you’d like, though.
Serves: 3 to 4 servings
Prep Time: 25 minutes
Cook Time: 4 hours
1 14 oz. can full fat coconut milk chilled overnight or coconut cream
1/4 cup maple syrup (or more to taste)
2 t vanilla extract
4 t tapioca flour and water, made into a slurry
Melted chocolate drizzle
Unsweetened coconut flakes
Fruits for topping
1. Chill canned coconut milk and mixing bowl in the freezer for 15 minutes.
2. With egg beaters or a stand mixer, whip together in chilled bowl the chilled coconut milk, maple syrup, vanilla extract, and tapioca flour slurry until thick and creamy—around 5 to 10 minutes.
3. Pour ice cream base into a lined freezer-safe container, then wrap gently with plastic wrap and foil. Freeze for at least 4 hours up to overnight.
Tip: When ice cream is fully frozen, allow it to thaw for 10 minutes before scooping.