Easy Homemade Creamy Vegan Coconut Ice Cream (Taste of Jamaica!)

il y a 2 semaines

Are you dreaming of a creamy, luscious ice cream that’s entirely plant-based and incredibly easy to make at home? Whether you're avoiding dairy, embracing a vegan lifestyle, or simply seeking a deliciously refreshing treat, this recipe is for you! It's inspired by the "best Non-Dairy Icecream" enjoyed in Jamaica by abillion user @resmontero, known for its incredible creaminess. Get ready to whip up a tropical delight that solves your craving for a rich, guilt-free frozen dessert.

This recipe is designed for anyone looking for a simple, homemade, and budget-friendly alternative to store-bought dairy-free ice cream. Say goodbye to complicated ingredients and hello to pure, plant-based bliss!

Your Secret to Effortless Creaminess: Coconut Milk

Making rich, dairy-free ice cream that truly satisfies is simpler than you think. The key to that velvety texture lies in full-fat coconut milk and cream, bringing a natural sweetness and richness that transports you straight to a sun-drenched Jamaican beach. This recipe effortlessly answers the question: "How can I make deliciously creamy vegan ice cream at home without an ice cream maker?"

Ingredients

2 cans (13.5 oz / 400ml each) full-fat coconut cream (chilled overnight in the fridge)
1/2 cup maple syrup (or agave syrup for a slightly different sweetness)
1 teaspoon pure vanilla extract
Pinch of sea salt (enhances flavor)

Equipment

Large mixing bowl
Hand mixer or stand mixer (optional, for extra fluffiness)
Airtight freezer-safe container (a shallow metal loaf pan works great)

Instructions

Chill Coconut Cream: Place your cans of full-fat coconut cream in the refrigerator overnight (or at least 8 hours). This allows the thick cream to separate from the water.
Scoop Cream: Open the chilled cans of coconut cream without shaking them. Carefully scoop out only the thick, solid coconut cream from the top into your large mixing bowl. Reserve any leftover coconut water for smoothies or other recipes.
Whip It Up: Add the maple syrup, vanilla extract, and a pinch of salt to the coconut cream in the bowl. Using a hand mixer or stand mixer, beat the mixture on medium-high speed for 2-3 minutes until it’s light, fluffy, and creamy, resembling whipped cream.
Transfer to Container: Pour the whipped ice cream mixture into your freezer-safe container. Smooth the top with a spatula.
Freeze: Place the container in the freezer for at least 4-6 hours, or until firm. For best results, stir the mixture every hour during the first 3 hours to break up ice crystals and ensure maximum creaminess, especially if you're not using an ice cream maker.
Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping, allowing it to soften slightly for that perfect creamy texture.

Variations & Adaptations

Get creative with your homemade vegan ice cream!

Tropical Twist: Blend in 1/2 cup of fresh or frozen mango, pineapple, or passionfruit pulp before freezing for a truly Jamaican-inspired flavor.
Chocolate Lover's Dream: Fold in 1/2 cup of vegan chocolate chips or a swirl of melted vegan chocolate before freezing.
Nutty Indulgence: Swirl in a couple of tablespoons of your favorite vegan peanut butter or almond butter for a rich, nutty flavor.
Coffee Kick: Add 1-2 tablespoons of instant coffee granules (dissolved in a tiny bit of hot water) to the mixture for a delightful coffee ice cream.

Tips & Hacks for the Creamiest Scoop

Full-Fat is Key: Always use full-fat coconut cream or coconut milk for the creamiest results. Light versions won't provide the desired texture.
Overnight Chill: Don't skip chilling the coconut cream! This step is crucial for separating the thick cream from the liquid, which ensures a rich, solid base.
Shallow Container: Freezing your ice cream in a shallow, wide container helps it freeze more evenly and reduces the formation of large ice crystals. Metal pans conduct cold better than plastic.
Prevent Ice Crystals: If you're not stirring it periodically, you can press a piece of parchment paper directly onto the surface of the ice cream before covering and freezing. This helps prevent ice crystals from forming on top.
Perfect Scoopability: If your ice cream becomes too hard, let it sit on the counter for 10-15 minutes before scooping. For an even softer texture, add a tablespoon of clear alcohol (like vodka) to the mixture before freezing – it lowers the freezing point, making it easier to scoop.

Ready to try this incredible dairy-free frozen dessert? We can't wait to see your creamy creations!

Share your experience and tag us on abillion with your delicious homemade vegan ice cream!

Craving more decadent dairy-free desserts? Check out: Decadent & Easy Vegan Biscoff No-Bake Cheesecake Recipe (Dairy-Free)
Looking for other frozen treats? Explore: Mint Chocolate Chip Ice Cream Recipe
For more easy no-bake options, try: Easy No-Bake Vegan Peanut Butter Chocolate Cheesecake
Discover diverse plant-based recipes: Delicious & Easy Vegan Banana Recipes

Image Gallery

A delightful scoop of creamy, light-colored ice cream in a white bowl, garnished with a sprig of fresh mint and a few small, dark berries. The texture appears smooth and rich, indicating a luxurious mouthfeel.

Image: A single serving of the creamy non-dairy ice cream, showcasing its smooth texture and inviting appeal. Perfect for a warm day.

Ingredients for homemade coconut ice cream, including cans of coconut cream, maple syrup, and vanilla extract, artfully arranged on a clean, light surface ready for preparation.