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Non Dairy Dessert That Is Creamy and Delicious - A Smooth, Dreamy Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 2 cans (13.5 oz each) full-fat coconut milk, chilled at least 6 hours
  • 1/3 to 1/2 cup maple syrup or agave nectar (adjust to taste)
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons coconut oil, melted and cooled slightly (for extra creaminess)
  • Optional add-ins: 2 tablespoons cocoa powder, 1/2 cup chopped dark chocolate (dairy-free), 1/2 cup mashed ripe banana, 1/2 cup pureed strawberries, or 1 tablespoon instant espresso powder

Instructions
 

  • Chill the cans: Refrigerate the coconut milk overnight or at least 6 hours. This helps the cream thicken and separate.
  • Prepare the base: Open the cans and scoop the thick coconut cream into a blender. Add 2–4 tablespoons of the remaining coconut water as needed to blend smoothly.
  • Add flavor and sweetness: Blend in the maple syrup, vanilla, sea salt, and melted coconut oil until silky and fully combined.
  • Adjust: Taste and adjust sweetness or salt. If using cocoa, espresso, or fruit puree, blend it in now until smooth.
  • Chill the mixture: Pour into a bowl, cover, and refrigerate for 30–60 minutes. A colder base freezes more evenly.
  • Freeze without an ice cream maker: Transfer to a shallow, freezer-safe dish. Freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals. If adding chocolate chunks, fold them in during the last stir.
  • Serve: When it reaches a soft-serve texture, scoop and enjoy. For a firmer set, freeze 1–2 hours more, then let sit at room temperature for 10 minutes before scooping.