Ingredients
Scale
- 2 cans of coconut milk (full-fat for creamier texture)
- 1/2 cup of gluten-free sweetener (honey, maple syrup, or agave nectar)
- 1 tablespoon of vanilla extract
- A pinch of salt
- Optional: mix-ins like nuts, fruits, or chocolate chips
Instructions
- Gather all your ingredients and combine coconut milk, sweetener, vanilla extract, and salt in a medium mixing bowl.
- Heat the mixture over medium-low heat, stirring frequently until the sweetener is dissolved, about 5-10 minutes.
- Chill the mixture completely in the refrigerator for at least 2 hours before transferring it into your ice cream maker.
- Churn the mixture according to the ice cream maker’s instructions until it reaches a soft-serve consistency.
- Transfer churned ice cream into an airtight container and freeze for at least 4 hours or until firm before serving.
Notes
- Store leftover ice cream in an airtight container for up to 2 weeks.
- Let it sit at room temperature for a few minutes before scooping for easier serving.
- This recipe can be customized with different gluten-free mix-ins for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg