Desserts Ice Creams

Vegan Coconut Ice Cream

A creamy, dairy-free, ketogenic, delicious coconut ice cream recipe. The perfect dessert for you and your children.

If you don’t have an ice cream maker, don’t worry about it. My ice cream recipes can be made with or without it.

If you have dairy intolerances or are vegan, or if you just want to try something new and tasty, coconut milk is the perfect ingredient to make rich and creamy ice cream without any actual cream. I find that dairy-free ice creams taste much better. Coconut ice cream is one of my favorite flavors. It reminds me of my childhood, when the ice cream truck used to go around my house.

This recipe is:

  • Ketogenic – I used stevia but as always you can use any sweetener.
  • Vegan – Coconut milk is great and makes the ice cream creamy and delicious.
  • Easy to make
  • Healthy
  • It has that tropical flavor that we all need right now.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

For a delicious chocolate ice cream check out my Vegan Rocky Road

Here’s the Recipe:

Vegan Coconut Ice Cream

Ingredients:

  • 2 cans full fat coconut milk
  • 1 can coconut cream
  • 1/4 cup Stevia or your choice of sweetner
  • Pinch of salt
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract

Instructions:

  1. Mix all the ingredients and whisk together.
  2. Pour mixture into a freezer safe container and chill for 1-2 hours.
  3. If using an ice cream maker, make sure you put the ice cream maker bowl inside the freezer the night before.
  4. Pour mixture into a freezer safe container and chill inside the freezer for a few hours until cold. For about 3 hours.
  5. If you are using the ice cream maker, this is the time to churn the ice cream following the manufacturers’ instructions.
  6. If you’re not using one, leave your ice cream inside the freezer for about 6 hours or overnight.
  7. Before serving your ice cream leave it for 20 minutes outside the freezer to soften enough that you can scoop.
  8. Serve with your favorite toppings and enjoy!

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Mariela

Hey there! Welcome to The Hungry Dragonfly! I’m Mariela, the writer, photographer and recipe developer behind The Hungry Dragonfly!

I share vegetarian and vegan recipes that are simple to follow and require friendly ingredients that are easy to find. Because life is about having a balance. I create healthy recipes and also some comforting dishes, as well. What else can you find here on my blog? I share seasonal baking recipes and tips, lifestyle ideas, pet friendly road trips and coffee shops.

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5 Comments

  1. […] and make bliss balls. For other fun and delicious Puerto Rican desserts check out my post for Vegan Coconut Ice Cream or for something savory check out my Puerto Rican Tostones – […]

  2. That coconut ice cream sounds so dreamy! I’ve really been enjoying making my own ice creams lately, I’ll need to put this one on my list! Do you think a liquid sweetener like maple syrup/agave would work in this recipe?

    1. Glad you like it!! Yes, a liquid sweetener works really well. I love using maple syrup.

  3. Lee says:

    Oh my goodness is this ever beautiful! Bookmarked for this summer! Coconut just makes me happy.

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