This super creamy Coconut Ice Cream is the perfect vegan dessert! It’s so delicious and super easy to make. No ice cream machine needed for this recipe.
How to make super creamy coconut ice cream without an ice cream maker?
The secret to making super creamy coconut ice cream is actually quite simple. Instead of freezing the mixture for the coconut ice cream in a regular tray. We’re going to freeze the mixture in an ice cube tray. This way we can blend the frozen ice cubes into a super creamy coconut ice cream.
The mixture for the coconut ice cream is also really easy to make. Just mix the coconut milk, vanilla essence, maple syrup and plant based milk in a tray and transfer the mixture to the ice cube tray. Put the ice cube tray in the freezer for a couple hours or overnight.
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Coconut Milk -
Vanilla Essence & Maple Syrup -
Soy Milk
When the coconut ice cubes are solid you can start blending. If you notice that your blender is having a little trouble blending the ice cubes. I recommend blending them in smaller batches. You can also let the cubes thaw a little (just a little) so they’ll become softer to blend.
When you’ve blended the coconut ice cubes and there are no chunks left you can transfer the coconut ice cream to a tray. You can immediately start scooping the ice cream. Or leave it in the fridge for 30 minutes. If you want the most creamy texture possible I recommend not to leave the coconut ice cream longer than 60 minutes in the freezer before serving.
Extra toppings for coconut ice cream!
To make the coconut ice cream extra fancy you can add some toppings. You can add anything you like. I’ve added some roasted shredded coconut and coconut flakes.
800ml coconut milk
Ingredients
2 tbsp maple syrup (or to taste)
1 tsp vanilla essence
Any toppings you like.Instructions
