3-Ingredient Coconut Ice Cream

My coconut ice cream is sweet and creamy and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

13 1/2 ounces canned coconut milk chilled
3/4 cup cashew butter or almond butter * See notes
1/4 cup maple syrup

Instructions

Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add the coconut milk, cashew butter, and maple syrup, and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.

Video

Notes

A serving is approximately 1/4 cup.

* You can use any nut or seed butter of choice.

Ice cream machine method: Follow the blender directions and freeze the mixture for about 45 minutes. Once it has frozen slightly, transfer it to the ice cream maker. Follow the manufacturer's instructions and churn until thick and creamy. Transfer to the freezer and allow to freeze for an hour.

TO STORE: Ice cream should be stored in the freezer in its container for up to 2 months.

TO SERVE: Remove the ice cream from the freezer 15 minutes before serving to let it thaw out slightly.

Nutrition