Coconut Ice Cream

This 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.

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Cook Time 40

Total Time 4

Servings: 6 servings

Course: Desserts

Cuisine: Tropical, Vegan

Calories: 112

Ingredients Method Nutrition Notes

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

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Method

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.

Nutrition

Calories: 112kcal

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.

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