My first attempt at coconut milk ice-cream failed. Well, more like the timing was off. My mom was in town & I hosted dinner. I wanted to try out my ice-cream maker (still boxed up, unopened, since Christmas). I went ahead and mixed up my ingredients. But when I pulled out the ice-cream maker a few hours before dinner I read the instructions and realized that the base needed to be frozen which takes up to 22 hours! While we had to make a last minute Whole Foods trip to buy coconut ice-cream for the dinner party, the ice-cream I did make was so yummy! Even if it was a day late….
Here's the recipe. Learn from my mistake and read the instructions for your ice-cream maker. You typically have to freeze the base for several hours (6-22). But the prep itself is soooo easy, you'll wonder why you ever buy the pre-made stuff.
Coconut Milk Ice Cream
- 3 cans full fat coconut milk
- 1/2 cup honey (increase for sweeter ice cream)
- 1 Tbsp vanilla extract*
- Whisk ingredients together and freeze according to ice-cream maker instructions.
- This is a great base recipe. I love it with fresh fruit on top. I plan to try adding cookie dough :).
Need an ice-cream maker? Here's the one I use.
Don't have an ice cream maker? Try out my banana ice cream recipe (only equipment required is a blender).
*This post contains affiliate links. Thank you for supporting Prep Dish!