Description
A luxuriously creamy, dairy-free vanilla ice cream made with coconut milk and maple syrup. Smooth, rich, and quick to prepare—perfect for any craving or occasion. A vegan favorite with all-natural ingredients.
Ingredients
2 (13.5-ounce) cans full-fat coconut milk
3/4 cup pure maple syrup
1 tablespoon vanilla extract
1/8 teaspoon sea salt
Instructions
Chill coconut milk cans in the refrigerator overnight for optimal separation
Blend coconut milk, maple syrup, vanilla extract, and sea salt in a bowl until smooth
Churn the mixture in an ice cream maker for 20 minutes according to manufacturer instructions
Transfer to an airtight container and freeze for at least 2 hours until firm
Scoop and serve as desired
Notes
Chill coconut milk cans for 2+ hours if short on time.
Use canned coconut milk, not carton.
For best flavor, use 100% pure maple syrup.
Optional: Add sea salt or swirls of vegan chocolate for extra texture.
Store frozen for up to 2 weeks.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts & Sweets
- Method: Churning and Freezing
- Cuisine: American