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Coconut Vanilla Ice Cream

A rich dairy-free vanilla ice cream built on coconut milk and lightly sweetened with maple — smooth and indulgent.

Coconut Vanilla Ice Cream

Ingredients

  • 2 cans full-fat coconut milk
  • ⅓ cup maple syrup
  • 1 tbsp vanilla
  • Pinch of salt
  • 1 tsp arrowroot or cornflour (optional, for smoothness)

Method

  1. 1

    Warm the coconut milk, maple syrup and salt, whisking in the arrowroot if using.

  2. 2

    Cool completely, then stir in the vanilla.

  3. 3

    Freeze 4 hours, stirring every hour to keep it smooth (or churn in a machine).

  4. 4

    Soften a few minutes before scooping.

Swaps & variations

  • Add cocoa for chocolate
  • Swirl in berry purée
  • Toasted coconut on top

Storing & freezing

Freeze up to 2 weeks.

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