Coconut Milk Ice Cream
This creamy coconut milk ice cream is dairy-free, sugar-free, and made with just 2 ingredients—no ice cream maker needed. Your new favorite dessert awaits!
Servings: 6 servings
Calories: 172kcal
Ingredients
- 2 13.5- oz cans Full-fat coconut milk
- 3/4 cup Sweetener Allulose – #1 for ice cream!
- 2 tsp Vanilla extract optional
- 1/4 tsp Sea salt optional
Instructions
- Place a loaf pan or an airtight freezer-friendly container in the freezer while making the ice cream.
- In a blender, add the full-fat coconut milk, sweetener of choice, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy.
- Transfer the coconut ice cream mixture to the pre-frozen container and place it in the freezer.
- Let the ice cream freeze for at least 3 hours until hardened.
- Remove the container from the freezer and let it sit at room temperature for 10–15 minutes (or more) before serving. This softens the ice cream for easy scooping.
Video
Notes
- For a softer texture, use allulose instead of erythritol or stevia.
- Add a splash of vodka (1 tsp) to keep the ice cream from freezing too hard.
- Press parchment paper directly on the surface before freezing to prevent ice crystals.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 108mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg | Net Carbs: 2g