Coconut ice cream gives some sweet taste without milk, cream, or eggs. I consider this menu as creamy plant based dessert. I don’t have ice cream maker and I don’t need them. I only use blender I already have and yes, I can make ice cream from this blender. However, there is 2 steps of freezer chill and require some time for ice cream to be ready to serve. This ice cream can serve on it own, always taste good or serve with other desserts such as peach, apple, blueberry, or cherry crumbles.
Menu Ingredients Serving for 6 (Makes 1 quart)
Coconut Ice Cream Ingredients
- 2 cans (16 oz.) of Coconut Milk
- 2 tablespoons of Cornstarch
- 1/2 cup of Sugar
- 1/4 cup of Maple Syrup
- 1 teaspoon of Vanilla Extract
- 1/4 teaspoon of Salt
Coconut Ice Cream Preparation
- Added all ingredients in a blender and plush until everything all smooth.
- Pour into a prepare container (I place plastic wrap line on the ice cream paper container or plastic container, can’t use glass container due to this container will be put in a freezer, I won’t recommended to use glass container) and smooth out the top.
- Let it chill in the freezer for at least 6 hours or over night the ice cream will form as ice crystal.
- Then take the ice cream out and let it sit for at least 30 minutes to an hour.
- Gently pull the plastic wrap out of the container then place on a flat surface, cut medium side cube then put all in a blender and blend while it still cold until everything smooth.
- Pour into the container and let it chill in the freezer for another 6 hours or overnight one more time and it will be ready to serve with peach crumble, apple crumble, cherry crumble, or blueberry with almond crisp.
You guests won’t be disappointed to serve this homemade coconut ice cream for dessert or can added this ice cream to crumbles or go well with others desserts.
