Did you know you can make delicious vegan homemade ice cream without an ice cream maker in just a couple of simple steps, with very basic ingredients? If you haven’t tried a coconut milk-based ice cream yet, now is time to do so. The best part is that you don’t even need an ice cream machine to do it! The secret to getting a perfect texture is mixing the ice cream every 30 minutes to avoid hard and flaky texture.
This recipe will make a creamy and naturally sweet coconut milk ice cream. The combination of fruity and tart lingonberries and sweet maple syrup is a match made in heaven. You can play around with your favorite flavors by adding fresh or frozen fruits, nuts, or cacao.
Vegan, dairy-free, gluten-free, refined sugar-free
Vegan coconut lingonberry ice cream
Preparation time: 5 minutes
Total time: 3 hours
1 can coconut milk, chilled in the refrigerator for at least 3 hours
1 tablespoon extra virgin coconut oil
2 tablespoons maple syrup
2 tablespoons Arctic Flavors wild lingonberry powder
1/4 teaspoon vanilla extract (optional)
- Scoop out the thick coconut cream formed at the top of the coconut milk can (about half of the can). Place the thick cream in a food mixer. Do not use the more liquid coconut water (left at the bottom half of the can) for the ice cream. Instead, you can mix this liquid in smoothies, yogurts, cooking, etc.
- Add the rest of the ingredients (coconut oil, maple syrup, lingonberry powder, vanilla extract) to the mixer and mix until smooth.
- Place the mixture in a freezer-safe container with a lid. Freeze for at least 3 hours, mixing the ice cream vigorously every 30 minutes until serving, to ensure a smooth, creamy texture.
- Serve as such or with any favorite toppings, like walnuts, fresh fruit, or coconut flakes (or an extra hint of lingonberry powder!). Enjoy!
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Happy scooping & thanks for reading!