Vegan Coconut Milk Ice Cream Recipe

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Creating your own vegan coconut milk ice cream at home isn’t just a culinary experiment. It’s an experience that brings amazing flavors and health benefits right to your table. Vegan coconut milk ice cream is loved not just for being animal-free but for its light, creamy texture and delightful taste that can be customized to suit your dietary preferences.

Thank you Sarah McMinn for the original recipe which was taken from https://www.mydarlingvegan.com/coconut-milk-ice-cream/ and I just tweaked it to make it lectin free and sugar free.

In this version of coconut milk ice cream, I changed things up by going for a lectin-free option, swapping out refined sugars and common thickeners for something a bit more special: allulose and arrowroot starch. Allulose, a natural sweetener found in fruits like figs and raisins, means you dodge that sugar spike while keeping it sweet and lectin free. Meanwhile, arrowroot starch steps in as a healthier option instead of cornstarch, offering a light, silky texture that’ll make you dive in spoon-first.

Now, let’s chat about what makes this combo work. Allulose does its magic without the caloric baggage of regular sugar, and arrowroot starch brings a naturally gluten- and grain-free vibe. This perfect pair means you get an ice cream that’s not only good for the planet but also for you, making every scoop a little healthier.

Ingredients

• 2 x 400ml cans of full fat organic coconut milk
• 11/2 tablespoons of arrowroot starch
• 1/2 cup allulose sweetener
• 1/4 teaspoon salt
• 2 teaspoons of organic/pure vanilla extract

Method

• Measure out 1/2 cup of coconut milk and put the rest into a saucepan
• Add the allulose and salt to the saucepan and put on medium heat until the allulose has dissolved. I did this for about 5 minutes
• Put the 1/2 cup of coconut milk into a bowl and add the arrowroot starch. Whisk together using a fork or whisk until the arrowroot is thoroughly combined.
• Add this mixture from the bowl into the saucepan and turn up the heat so that it boils, stirring constantly.
• Boil for 5 minutes until the mixture has thickened and is all mixed well.
• Take off the heat and allow to cool for a few minutes.
• Then I blended for a few minutes in my blender
• Then I poured it into a low container and put into the refrigerator overnight
• The next day I poured it into ice cube trays and put into the freezer overnight
• Then got it out of the freezer and put into the blender. Waited about 10 minutes before I blended it for it to soften a bit first
• Blended for about 10 minutes until it was all blended and combined.
• Then poured into a glass container and put back in the freezer.
• Next day tasted amazing!

We’re talking about creamy coconut milk, allulose to sweeten things up, and arrowroot starch for that velvety smooth finish. Don’t forget that trusty pinch of salt and pop of vanilla extract to take the flavor up a notch.

Trust me, using glass over plastic containers makes a huge difference in avoiding any chemicals from the plastic. So I use glass containers now for nearly everything.

Enjoy!