Paleo Coconut Milk Ice Cream
Let’s be real—life is hard, your jeans are judging you, and dairy is the frenemy you ghosted. Enter Paleo Coconut Milk Ice Cream. This dreamy, plant-based diva comes in smooth, creamy swirls without lactose drama. Coconut milk handles the richness, while maple syrup gives just enough sweetness to keep your taste buds from filing complaints. There’s no churning chaos, no guilt, and definitely no cow. You can make it while binge-watching crime documentaries and pretending your life is together. Serve it in a bowl, cone, or straight from the container while avoiding texts. We don’t judge. We scoop.
Paleo Coconut Milk Ice Cream
A creamy, luscious, dairy-free frozen treat made with coconut milk, natural sweeteners, and minimal effort. Totally vegan. Absolutely delicious. Zero regrets.
Ingredients
- 2 cans 13.5 oz each full-fat coconut milk
- 1/3 cup maple syrup
- 1 tbsp vanilla extract
- Pinch of sea salt
- Optional: 1/4 cup dark chocolate chunks berries, or chopped nuts
Instructions
- Pour coconut milk into a bowl and whisk until smooth and creamy.
- Add maple syrup, vanilla extract, and a pinch of sea salt.
- Stir well, making sure everything blends like a flawless Instagram filter.
- Optional: fold in chocolate chunks or fruit because you deserve luxury.
- Pour mixture into a freezer-safe container and cover tightly.
- Freeze for 4–6 hours until firm.
- Let sit at room temp for 10 minutes before scooping, unless you enjoy using a chisel.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 4%
- Magnesium: 6%
- Vitamin C: 3%
- Potassium: 5%
- Calcium: 2%
Additional Notes / Flavor Tips
- Add cinnamon or cardamom for a spicy kick.
- A swirl of almond butter never hurt anyone.
- Use silicone molds for fun shapes (or just because you’re extra).
- Make a double batch. One for now. One for PMS.
- Top with coconut flakes for aesthetic and sass.
