Vegan Coconut Ice Cream Recipe with Fresh Fruits

Calories per serving: Approx. 170 | Serving size: Serves 4

This Vegan Coconut Ice Cream with Mixed Berries is a luscious and creamy dairy-free dessert that combines coconut’s tropical flavor with fresh berries’ natural sweetness. Perfect for hot days or any time you want a guilt-free indulgence, this simple recipe is vegan, gluten-free, and paleo-friendly, using natural ingredients to satisfy your sweet tooth.

Ingredients

  • FOR THE ICE CREAM
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1/3 cup maple syrup, agave nectar, or other liquid sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • FOR THE TOPPINGS
  • 1 cup fresh or frozen mixed berries (blueberries, raspberries, strawberries or blackberries)

Instructions

1
Prepare the Ice Cream Base

Combine coconut milk, maple syrup, vanilla extract, and sea salt in a blender or mixing bowl. Blend until the mixture is smooth and well combined.

2
Chill the Mixture

Transfer the mixture to a container with a lid and refrigerate for at least 2 hours or until thoroughly chilled.

3
Churn the Ice Cream

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze, and stir every 30 minutes for 2-3 hours to prevent ice crystals from forming.

4
Freeze for a Firmer Texture

Transfer the churned ice cream to a freezer-safe container and freeze for 2-4 hours if a firmer consistency is desired.

5
Prepare the Berries

While the ice cream is freezing, rinse and dry the fresh berries (if using frozen, thaw them slightly).

6
Serve

Scoop the ice cream into bowls and top with a handful of mixed berries for a naturally sweet and refreshing dessert.

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