About this recipe

A rich, creamy dairy-free ice cream made with full-fat coconut milk and your choice of flavor. No ice cream maker needed — just a few simple ingredients and a freezer. Perfectly scoopable, family-friendly, and completely plant-based.

Instructions

1. 1

   The night before, place both cans of full-fat coconut milk in the refrigerator without shaking them. This allows the thick coconut cream to separate and rise to the top, which is the key to a rich, creamy base.

2. 2

   Open the chilled cans and scoop out the thick coconut cream into a blender or large mixing bowl, leaving behind the watery liquid (save it for smoothies). Add the maple syrup, vanilla extract, melted coconut oil, arrowroot powder, and a pinch of salt. Blend or whisk vigorously until completely smooth and well combined, about 1–2 minutes.

3. 3

   If making a chocolate variation, whisk in the unsweetened cocoa powder now until fully incorporated. Taste and adjust sweetness with more maple syrup if desired. Fold in any mix-ins like dairy-free chocolate chips or sliced strawberries at this stage.

4. 4

   Pour the mixture into a loaf pan or freezer-safe airtight container. Smooth the top with a spatula, then press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.

5. 5

   When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones and enjoy immediately. Store leftovers tightly covered in the freezer for up to 1 month.