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Very Simple Coconut Vegan Ice Cream

Dave W.
This basic vegan ice cream recipe makes a great topping for vegan waffles, and blends well with a range of other toppings.
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Gluten-free, Vegan
Servings 1 quart (almost)


  • 2 15 ounce cans coconut milk (see note)
  • 1/3 cup maple syrup or agave nectar (see note)
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons rum or other preferred alcohol (optional; see note)
  • 1 to 2 teaspoons vanilla extract (optional; probably unnecessary if adding alcohol)


  • Combine all ingredients in a blender and process until all clumps are removed.
  • Put in ice cream maker and freeze according to manufacturer's directions.
  • If desired, place in freezer for an hour before serving to ripen slightly.


Your ice cream will freeze more rapidly in the ice cream maker if you refrigerate the cans of coconut milk at least 4 hours before making it.
This ice cream is mildly sweet, as it's intended to go with other toppings. Taste the mixture before adding to the ice cream maker, and a few more tablespoons of sweetener if it's not sweet enough for you.
Homemade ice cream generally freezes pretty hard. If it's been in the freezer for more than a few hours, you may need to let it sit out a few minutes or use your microwave's defrost setting for a minute or two. Other ways to keep the ice cream from freezing quite as hard include adding a few tablespoons of alcohol (rum, vodka, or other preferred liquor of a similar proof), and avoiding "light" or "reduced fat" coconut milks which have a higher water content. The easiest solution, of course, is to eat the ice cream shortly after making it.
Keyword coconut ice cream