free christmas images to copy and paste it and it was mostly rock solid resembled the cream from the dairy free coconut ice cream recipe of the can. It was a pleasant surprise as there is no mention in the recipe on what creaj texture be like with liquid good vs solid coconut milk horrible. More Vegan Ice Cream Recipes. When it comes to dairy-free ice creamdairy free coconut ice cream recipe is, in my mind, only one winning variety: coconut milk ice cream. This coconut ice cream is really basic, just 4-ingredients, and that is topped with the super simple 2-ingredient toasted coconut topping. We think it was likely due to the brand of coconut milk. As an Amazon Associate and member of other affiliate programs, I earn from qualifying dairy free coconut ice cream recipe.">
If you pull the ice cream base out of the fridge to churn after 4 hours, and it seems too thick—do not worry! Let the ice cream soften a bit at room temperature, give it a good whisk, and then proceed with the recipe. Once the ice cream is churned and ready to store for eating, use a storage container to keep it smooth and creamy. If you try this coconut milk ice cream recipe, please come back and to share using my 5 star rating in the comments below.
If you let the mixture chill longer than 4 hours before churning, it might solidify. It's fine--just let it soften at room temperature for a bit, whisk it very well, and then proceed to churn. I really recommend chilling just until the mixture is no longer warm, about 4 hours. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Totally just made the base!!! I love making rhubarb ice cream, but i have been feeling so much better being dairy free!!
Cannot wait to try this later!! Can you add an egg yolk instead? Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Delicious and easy to make! Thank you for sharing! I used your recipe and we have run into an issue that the edges freeze and the machine stops turning.
Edges are frozen but the middle is still liquid. I have searched for a resolution and found no answers. I am reaching out if you could help us? Sounds like it might be an issue with the machine. I have 2 cans of coconut milk, 1 is unsweetened and 1 is sweetened.
If I use these, what amount of sugar should I adjust to? Thank you, Marnie. I would just start with half the sugar. You can taste and adjust before adding the cornstarch. We are really struggling to get all of the hard coconut cream to blend — we are always left with coconut lumps. Any advice? Also in the can of coco milk there is hard coconut cream and liquid should we be using both?
I hope this helps, and be sure an let me know if you have anymore questions! I hv made coconut ice cream before to make it super creamy i have added avacodo!
Then I actually made it and wow. I used one can of c. Used vanilla powder but everything else was the same. For me second time was the charm. The first time I attempted to make this ice cream I used coconut milk that was over a year old so the whole can had gone solid. This time however I used a can of coconut milk that I had bought less than a month ago. Only a portion of it had gone solid.
It was a pleasant surprise as there is no mention in the recipe on what the texture be like with liquid good vs solid coconut milk horrible. Hi, I was wondering if you can replace the sugar with coconut sugar, would this work? Many thanks. Hi Denise! You could try substituting coconut sugar, or maybe even brown rice syrup. I made this and it came out perfect. We have a Cuisinart ice cream maker and it took 30 minutes of churning until it quit moving the ice cream.
We put it in the freezer and could only wait about 2. The next day, we set it out for 10 minutes and it was perfect again.
And then it was gone—going to make it again very soon. I used full-fat coconut milk. Can we exchange one of cans of coconut cream for cashew milk? I have a family member that is vegan and trying to lose weight and she really misses ice cream. She is very calorie conscious and I am trying to find a recipe for her. Our concern is it may not thicken enough. Let us know if you try it! Next time I may try adding some key lime juice for a key lime pie ice cream. This makes good ice cream but you have to be super careful at the whipping stage as many have noted.
We used organic coconut cream with no guar gum and even at room temperature had it curdle badly. Pretty substantial waste of vanilla bean, vanilla, and coconut cream. I made this and it came out like a brick of ice. It was completely un-scoopable. After over an hour of following the recipe step by step and waiting hours for it to freeze it was a brick.
I even tried to thaw it and add oil the next day. Still a brick. So sorry that was your experience, Elba! See our updated brand recommendations in the recipe notes. Thank you so much! HI Dana, thank you very much. The only diff is I mixed all the ingredients a night before and left it in the refrigerator at the same time with the ice cream churning bowl in the freezer for 24 hours.
I just made it 3 hours ago, and hope the texture will be smooth and good for the next day. Again, thank you! Regards, Anh. Any thoughts appreciated! Thanks, Rachel. If you try something out, report back! Thank you for the delicious recipe. It was perfect out of the ice cream maker. But after It was frozen, it was rock hard. The only way we could eat it, was to scrape it into shavings.
Any suggestions aside from eating the whole thing right away :. I went to churn the ice cream and it still very runny. Is this normal? Thanks, Paloma. Hi Paloma, it sounds like your coconut milk may not have been thick enough. Hope it turned out okay! This is a fabulous recipe as is. Try adding 30 gms of melted cocoa butter at the end of blending. Hi Dana, I was excited to make this ice cream, it looks delicious.
Like other reviewers, my ice cream never emulsified and was part watery and part hard fat globs. The cream layer is solidified on the top and there is a watery layer underneath. When I blended the ingredients together, the cream would not blend with the coconut water.
It needs an emulsifier, just like when making a vinaigrette. I would be interested to find out if your coconut cream contained an emulsifier so that the coconut would not separate. I would be interested to know if there are any natural vegan emulsifier that cooks could use to make this, because I know this recipe could be really great if I could get it to work:. Hi Traci, so sorry that was your experience! Do you think I can get away with leaving this in the frozen bowl and popping it in the freezer until dessert time?
What brand do you use? Is there sugar mixed in with it or straight vanilla only? I love all your recipes, photos, and advice! My son has recently been diagnosed with type 2 diabetes and has been very good at keeping to his diet ever since.
But, I need to tweak it to suit his medical needs. Would using stevia instead of sugar work here? Hi Ramona! Others in the comments gave stevia a try and did not have much luck! Take a look when you get a moment! I will also experiment with frozen fresh fruits like banana or dragonfruit processed into a puree. BTW, coconut sherbet using the water plus shredded and pureed coconut flesh is delicious.
You may want to give that a try. My dad has diabetes therefore I usually use the coconut sugar to substitute for the regular sugar for baking, cooking, making ice cream since its has lower glycemic index Hope it helps! So the cream of cononut does not work by its self. You need to add coconut milk in order it to freeze. Just tried the newer recipe dated June and it split right when I turned on the food processor. I ended up heating the mixture over the stove to get everything to mix together and chilled in the freezer for about 2 hours.
Just took it out of the ice cream maker and it turned out great! Feels a little gritty could it be the granulated non-organic sugar I used?
This is churning in my Cuisinart ice cream maker as I type this. Any advice on how to avoid those issues? Thanks and love your recipes- making your carrot noodle pad thai for friends for dinner tonight! Since then, we have re-tested and updated the recipe so you should not run into those issues!
I used full fat coconut milk and still had a problem with the fat forming little hard fat lumps in the ice cream. Did I do something wrong? Unfortunately when I blended the ingredients even without the coconut oil it split into liquid with a ball of coconut fat in the middle.
Had to throw it out. Maybe the salt made this happen? Hi Audrey, we think it was likely due to the brand of coconut milk. Hope that helps for next time! I tried this twice and it worked neither time. Made with coconut milk, it turned it more like a granita crystaline and lumpy with hardened bits of coconut fat.
I made it for a birthday and so was very disappointed. We think it was likely due to the brand of coconut milk you used. Thank you much! This vegan ice cream has the perfect texture and only 4-ingredients.
Find out more about me here. Great flavor! Is there a way to prevent the coconut cream from separating after placing the mixture into the fridge? Instructions Add all the ingredients to a blender or food processor and blend on high until thick and creamy, about 1 to 2 minutes. Megan So glad you enjoyed it! Susan And by ood….. Jamie Make sure the coconut mik you use contains no crap like carrageenan.
Megan The faster you can eat it, the better. Lisa Can you use coconut cream? Lisa Great, thanks — I will give it a go! Cadie How do you get yours to stay creamy? I made this and it has lots of ice crystals in it. Megan I think if you let it thaw on the counter for 15 minutes or so, it gets creamier as it thaws. JC Hi Cadie, Did you use the carton of coconut milk that you were referencing above?
Karan Sims Actually, the Trader Joe Coconut cream is a full can of the cream, rather than mostly or partially cream. Barbara I use only 1 tsp of vodka and it works perfectly every time. Karen This is amazing, thanks! Megan Thanks, Jen! Mellie Could you make this into vanilla coconut milk ice cream by omitting the cacao powder? Megan Yep, that sounds delicious, too! Holli Ohngren How many servings is this recipe? I have a family of six and need to have enough for all of them… Reply.
Holli Ohngren Im such A dork! Girish Lovely recipe, thanks Reply. Rose Lucht. Extra Coconut Milk? Make Coconut Whipped Cream! Yes, you absolutely can! However, by making your own ice cream at home, not only do you control what ingredients go in less sugar, and no corn syrup, gums, or preservatives , you also get to choose what flavors to make!
You can even make multiple flavors from the same base. Have fun experimenting! Adapted from Vegan Chocolate Ice Cream. Tag chocolatecoveredkatie on Instagram. Almond Milk Ice Cream. Chocolate Peanut Butter Nice Cream. More About The Cookbook. Recipe Rating. Her favorite food is chocolate, and she believes in eating dessert every single day! Thank you for answering. Because there are no artificial stabilizers or additives, the ice cream will freeze harder than most commercial brands.
Just let it rest on the counter for a few minutes before serving until it reaches a scoop-able consistency. I decided that if I was going to all the effort to develop a healthier, dairy-free version of my beloved ice cream, I should pull out all the stops and eliminate refined sweeteners.
Of course, it still had to taste great. When not using an ice cream maker, I have experimented with freezing the mixture undisturbed and stirring the mixture once an hour for the first three hours in the freezer.
The undisturbed ice cream is set and slightly creamier after hours. I do set my kitchen timer and stir when saving the ice cream for the next day,. Your email address will not be published. Good morning Ann! I love that I am the first one to comment on this.. This looks incredible and so EASY!! I am going to try this one this weekend if not sooner. By the way, the corn and cucumber salad was a hit last night. I made an enormous mess in the kitchen corn everywhere but it was so yummy!