Vanilla Coconut Milk Ice Cream (Dairy free Goodness)


My two versions of chocolate coconut milk ice cream (here and here) have been a big hit on this blog. I thought it was time to post a vanilla version as well. Since you don’t have the strong chocolate flavor, the coconut milk flavor will shine through more in this recipe, but it still has that delicious creamy texture that makes this dairy free treat something anyone can enjoy. Coconut milk definitely makes the best dairy free ice cream out there. It’s just as good as a cream based ice cream.

I love how simple it is to make too! Only three ingredients, coconut milk, honey and vanilla, it’s one of the easiest and quickest recipes to throw together. It’s a great dessert to make when you are busy. You can experiment with different sweeteners in this recipe like maple syrup or coconut sugar, though they give a more pronounced flavor to the ice cream. I choose to use a mild raw local honey. I personally think that it gives the ice cream an almost “marshmallow” flavor.

I’ve mentioned it before, but our ice cream maker has been one of the best “extra” kitchen equipment we’ve owned! We love being able to make our own, naturally sweetened ice cream. We own the Cuisinart 1-1/2-Quart Automatic Ice Cream Maker and have been really happy with it. I definitely recommend that you get an ice cream maker that doesn’t need the use of ice as it makes the process so much easier and less messy.

Vanilla Coconut Milk Ice Cream

    2, 14 ounce cans of full fat coconut milk
    1/3-1/2 cup of honey
    2 tablespoons vanilla extract

Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Anonymous says

    I just wanted to say thank you for the recipe! I made it yesterday (added some chocolate chips) and it was delicious! Thanks!

  2. Shannon says

    Any suggestions on how to improve the texture of the ice cream? I made it and love the flavor but the texture is a bit icy. We used the same ice cream maker. Thanks for such great information. :)

  3. Jeanne says

    Your recipe sounds wonderful… clean and simple. I do have two questions:

    – Would coconut cream, instead of, or alongside, coconut milk, work ok and make the final product creamier?

    – I can’t have honey. Do you think plain cane sugar would work?

    Thanks so much.

  4. Jen K says

    If you are getting icy result it’s because you aren’t using full fat CANNED coconut milk. You cannot use the stuff in the boxes or refrigerator case. They are essentially milk–they are actually mostly water. Just like you don’t make ice cream with only milk. Rather you must use a great deal of cream in traditional ice cream. I have also read that the Thai Kitchen brand is best coconut milk. Lite doesn’t work.

  5. says

    This is in my new VonShef Ice cream maker right now! I am so excited ! I tried another recipe that called for cream of coconut and whoa it was way too sweet for us! just licking the spoon I can tell this is so much lighter with honey and will nourish our bodies as well as our souls with goodness! Thank you!

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