No Churn Coconut Ice Cream
This no churn coconut ice cream is a dreamy creamy vegan frozen dessert made with just two main ingredients and no ice cream maker required. This simple vegan treat has a rich tropical flavor and a perfectly smooth scoopable texture.
A rich and creamy two-ingredient vegan coconut ice cream with no churning needed.
Nutrition per serving
Ingredients
base
sweetener
flavor
topping
Instructions
Whip the Coconut Cream
Open the chilled cans of coconut milk and scoop only the thick white cream from the top into a large bowl. Reserve the liquid for another use. Whip the coconut cream with a hand mixer on high for 2 to 3 minutes until fluffy.
Add Sweetener and Flavor
Add the maple syrup vanilla extract and salt to the whipped coconut cream. Beat for another 30 seconds until fully incorporated.
Transfer to Container
Pour the mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula and sprinkle toasted shredded coconut on top if desired.
Freeze Until Solid
Cover tightly with plastic wrap pressing it directly onto the surface to prevent ice crystals. Freeze for at least 6 hours or overnight until completely solid.
Scoop and Serve
Remove from the freezer 5 to 10 minutes before serving to soften slightly. Scoop into bowls and serve immediately with additional toppings if desired.
Substitutions
Common mistakes
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