Creamy No-Churn Coconut Ice Cream
Creamy, scoopable vegan vanilla ice cream made without a machine — just coconut milk, a little patience, and one secret ingredient.
Equipment
- Can opener
- Medium Mixing Bowl
- Hand Mixer or Stand Mixer
- Small saucepan
- Loaf pan
- Spatula
Ingredients
- 2 cans full-fat coconut milk (13.5 oz each)
- 1/4 cup maple syrup or agave
- 2 tablespoons refined coconut oil
- 2 teaspoons arrowroot powder
- 2 teaspoons vanilla bean paste or extract
- 1/4 teaspoon sea salt
Instructions
- Chill both cans of coconut milk in the fridge for at least 12 hours, ideally 24, so the cream hardens and separates.
- Open the cans without shaking. Scoop the solid white cream into a mixing bowl (about 1 ½ cups). Discard the watery liquid.
- Whip the coconut cream on medium-high speed until light, fluffy, and forms soft peaks, about 2–3 minutes.
- In a small saucepan over low heat, combine maple syrup, coconut oil, arrowroot powder, and salt. Stir constantly for 30–45 seconds until smooth. Do not boil. Remove from heat and let cool 1 minute.
- With mixer running on low, slowly drizzle the warm syrup mixture into whipped cream. Add vanilla. Mix just until combined.
- Fold once with a spatula to ensure even mixing. Pour into a loaf pan, smooth the top, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight.
Notes
Chill cans for a full 24 hours for best results. Do not skip the arrowroot — it prevents ice crystals. Sweeten the base a little more than you think you need to because cold dulls sweetness. Press plastic wrap directly onto the surface of the ice cream before sealing to prevent freezer burn. For best texture, let sit at room temperature 3–5 minutes before scooping.