You may be interested in…
Your cart is currently empty!
Coconut Ice Cream
Servings6
servingsCalories112
kcalTotal time4
hoursThis Vegan Coconut Ice Cream recipe offers a creamy, tropical dessert that’s both dairy-free and easy to make using a high-performance blender. Combining frozen coconut milk cubes with ripe bananas, maple syrup, and vanilla extract, this ice cream achieves a rich, smooth texture without the need for an ice cream maker. The addition of coconut flakes enhances the tropical flavor and provides a pleasant texture contrast. Perfect for those following a vegan diet or looking for a healthier ice cream alternative, this recipe can be quickly prepared and customized to suit different taste preferences. Whether served immediately for a soft-serve consistency or frozen for a firmer scoop, this coconut ice cream is a refreshing treat ideal for warm weather or any time a creamy, coconut-flavored dessert is craved.
Ingredients
3 Tablespoons (45 ml) maple syrup
1 teaspoon (5 ml) vanilla extract
1/2 cup (112 ml) full-fat canned coconut milk, frozen into cubes
2 medium bananas, frozen
1/4 cup (20 g) coconut flakes
Directions
- Freeze coconut milk in ice cube trays for several hours or overnight.
- In a high-performance blender, add ingredients in the order listed.
- Start blending on low speed, gradually increasing to high.
- Use the tamper to push ingredients from the corners into the blades.
- Blend on high for 1-2 minutes until smooth and creamy.
- Scoop into bowls and sprinkle with additional coconut flakes.
- Serve immediately or freeze for a firmer texture.
Notes
- For quick preparation, use 1/2 cup liquid coconut milk plus 1 cup ice, then freeze the blended mixture for 1 hour.
- This recipe is designed for a 32-oz Vitamix container. Double or triple for larger containers.
- Use frozen bananas to avoid diluting the flavor with additional ice.
