Ingredients
Equipment
Method
- Open the chilled cans of coconut milk without shaking them. Carefully scoop out the thick, solidified cream from the top of each can, leaving the watery liquid behind. You should have at least 1.5 cups of coconut cream. Discard the liquid or save it for smoothies.2 cans full-fat coconut milk, chilled overnight
- In a medium-sized bowl, whisk together the thickened coconut cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved and the mixture is smooth. Taste and adjust the sweetness if necessary.2 cans full-fat coconut milk, chilled overnight, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, pinch salt
- Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 2 hours, or preferably until it is thoroughly chilled. This step is crucial for achieving the best churning consistency.
- Pour the chilled coconut mixture into your ice cream maker. Churn according to the manufacturer's instructions for your specific machine. This typically takes about 20-30 minutes, or until the ice cream has thickened to a soft-serve consistency.
- Once churned, spoon the soft ice cream into a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
Notes
To store, transfer to an airtight container, pressing parchment paper onto the surface. Store for up to 2-3 weeks. If too hard, let sit at room temperature for 5-10 minutes before scooping.
