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Cassie Tolman - The Hungry Bunny

No Churn Coconut Milk Ice Cream

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This refreshing No Churn Coconut Milk Ice Cream is a simple, dairy-free treat that requires no special equipment. Made with rich, full-fat coconut milk, naturally sweetened with maple syrup, and flavored with vanilla, it delivers a creamy and indulgent texture without the need for churning. Seasonal fruits like peaches, nectarines, mulberries, or melon add a burst of freshness, while optional fresh mint enhances the flavor with a cooling finish. Perfect for summer gatherings or a wholesome dessert, this recipe is quick to prepare and endlessly adaptable with your favorite fruits.
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Servings: 4 Servings
Course: Dessert
Calories: 495
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 can Coconut Milk full-fat (chilled overnight
  • ½ cup Maple Syrup
  • 1 tbsp Vanilla
  • 1 Pinch Sea salt
  • Seasonal Fruit Peaches, nectarines, muberries, melon, etc.
  • 1 tbsp Fresh Mint finely chopped

Equipment

  • 1 Large Bowl
  • 1 Hand Mixer

Method
 

  1. Scoop the solid coconut cream from the top of each can into a large bowl (save the liquid for smoothies or chia pudding).
  2. Add maple syrup, vanilla, and salt. Whip with a hand mixer until smooth and fluffy.
  3. Gently fold in the fruit and mint (if using).
  4. Pour into a loaf pan or freezer-safe container, cover, and freeze for 4–6 hours, stirring every hour or so for a creamier texture.

Nutrition

Calories: 495kcalCarbohydrates: 33gProtein: 4gFat: 41gSaturated Fat: 36gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 39mgPotassium: 523mgFiber: 0.1gSugar: 25gVitamin A: 53IUVitamin C: 2mgCalcium: 82mgIron: 6mg

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