Sweets, Uncategorized

Coconut Milk Ice Cream


Coconut Milk Ice Cream

A creamy and delightful alternative ice cream!
Course Dessert


  • 2 cans full fat coconut milk
  • 1 tbsp arrowroot starch
  • ½ cup maple syrup, honey, or other alternative sweetener
  • ¼ tsp salt
  • tsp pure vanilla extract


  • Whisk together 1/2 cup coconut milk and arrowroot starch and set aside.
  • Combine the remaining coconut milk, maple syrup, and salt in a sauce pan over low heat until maple syrup or sweetener used is combined.
  • Add coconut milk and arrowroot starch mixture to sauce pan and stir to combine until thick and syrupy.
  • Heat until thickened 6-8 minutes but do not boil. Add vanilla and remove from heat.
  • Pour into a metal loaf pan and freeze 1 hour.
  • Remove from freezer and scrape into a blender and blend on high for 30 seconds until creamy.
  • Repeat these last two steps x2.
  • Combine ice cream one last time and enjoy! May store up to 2 months in freezer!
Keyword dairy free, dessert, kids, plant-based

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