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Coconut Milk Ice Cream

Creamy Coconut Milk Ice Cream: No Maker Needed for Blissful Treats

Coconut Milk Ice Cream is a refreshing, low-carb, and dairy-free dessert made without an ice cream maker.
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Prep Time 10 minutes
Cook Time 3 hours
Chilling Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 1 can full-fat coconut milk essential for texture
  • 1/2 cup low-carb sweetener (e.g., allulose) keeps it creamy
Optional Flavor Enhancers
  • 1 teaspoon vanilla extract adds warmth
  • 1 pinch sea salt enhances flavors
Variation Ideas
  • 2-3 tablespoons cocoa powder for chocolate flavor
  • 1/2-1 cup fruit puree like strawberries or mango
  • 1 shot espresso for coffee lovers

Equipment

  • High-speed blender
  • loaf pan or freezer-safe container

Method
 

Step-by-Step Instructions for Coconut Milk Ice Cream
  1. Chill Your Container: Place a loaf pan or freezer-safe container in the freezer for about 30 minutes.
  2. Blend the Ingredients: Combine coconut milk, sweetener, vanilla extract, and sea salt in a blender. Blend until smooth.
  3. Pour and Cover: Pour the mixture into the pre-chilled container, scraping down the sides of the blender. Cover tightly.
  4. Freeze the Mixture: Place the container in the freezer and let it freeze for at least 3 hours.
  5. Soften Before Serving: Let the ice cream sit at room temperature for 10-15 minutes before scooping.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 5gProtein: 2gFat: 18gSaturated Fat: 15gMonounsaturated Fat: 3gSodium: 5mgPotassium: 200mgFiber: 1g

Notes

Store in an airtight container for up to 3 months. Opt for full-fat coconut milk and avoid frequent thawing and refreezing to maintain texture.

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