Imagine a creamy, decadent dessert that's not just delicious, but also vegan-friendly and incredibly easy to make. This Coconut Milk Ice Cream with Chocolate Chips is about to become your new obsession! Whether you're lactose intolerant, following a vegan diet, or simply looking for a healthier dessert alternative, this recipe promises to satisfy your sweet tooth without any guilt. Get ready to transform a few simple ingredients into a luxurious frozen treat that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Chill the can of coconut milk in the refrigerator for at least 4 hours or overnight to help separate the cream from the liquid.
- Open the chilled coconut milk can and scoop out the thick, solidified cream from the top, leaving the watery liquid behind. Transfer the cream to a large mixing bowl.
- Add the sugar to the coconut cream and whisk vigorously until the sugar completely dissolves and the mixture becomes smooth and creamy.
- Pour in the vanilla extract and continue whisking to incorporate the flavor evenly throughout the mixture.
- If you have an ice cream maker, pour the mixture into the machine and churn according to manufacturer's instructions, typically 20-25 minutes.
- During the last 5 minutes of churning, gradually sprinkle in the chocolate chips to distribute them evenly throughout the ice cream.
- If you don't have an ice cream maker, transfer the mixture to a freezer-safe container and freeze for 45 minutes. Remove and stir vigorously with a fork to break up ice crystals.
- Repeat the freezing and stirring process every 30-45 minutes, 3-4 times, to ensure a smooth texture.
- In the final freezing stage, fold in the chocolate chips before the mixture becomes completely solid.
- Allow the ice cream to set in the freezer for at least 2 hours before serving for the best consistency.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly.
Tips
- Chill your coconut milk thoroughly to ensure the cream separates easily from the liquid.
- Use a high-quality, full-fat coconut milk for the creamiest texture.
- If you don't have an ice cream maker, don't worry! The manual freezing method works perfectly.
- For extra smoothness, use a hand mixer when whisking the coconut cream and sugar.
- Experiment with different mix-ins like crushed nuts or dried fruit alongside the chocolate chips.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
- For a more intense flavor, try adding a pinch of sea salt or a dash of cinnamon to the base mixture.
- Allow the ice cream to soften slightly before serving for the most luxurious scooping experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 2g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 0mg
