ICE_CREAM
Dreamy Vanilla Coconut Ice Cream
🍒 Be the first to rate this🥄 5 min prep❄️ 24 hr freeze🍦 1 pint
TropicalCreamyFruitySweet
Skipping dairy for a stretch is what pushed me to try this Vanilla Coconut Ice Cream, and honestly it surprised me. Full-fat canned coconut milk, maple syrup, vanilla, and a pinch of salt go into a pint, freeze overnight, then the Ninja Creami spins it into something genuinely creamy with no chalky edge. My lactose-intolerant sister had two scoops and asked for the recipe. Use full-fat canned coconut milk, not the carton drink, or it freezes into ice. The pinch of salt sounds optional but it's what makes the vanilla actually pop.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
5 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Full-fat Canned Coconut Milk1.5 cup
- Maple Syrup3 tbsp
- Vanilla Extract1 tsp
- Pinch of Salt1 garnish
Directions
- 1Whisk the coconut milk, maple syrup, vanilla, and salt until smooth.
- 2Pour into a Creami pint, keeping it under the fill line.
- 3Freeze the pint flat for a full 24 hours.
- 4Run the ICE CREAM preset.
- 5Non-dairy bases tend to crumble first, so add 1 to 2 tablespoons of coconut milk and Re-spin.
- 6Serve once creamy.
Ratings & Reviews
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