Maple Ice Cream with Coconut Milk – 4-Ingredient Dairy Free & Dreamy
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This maple ice cream recipe is the perfect dessert if you’ve ever craved something sweet, and is made with maple cream cookies and coconut milk.
It’s creamy and doesn’t mess with your stomach because it’s lactose free. This maple coconut milk ice cream is your answer if you usually have gut issues with regular milk, and makes a great dairy free alternative.
With just four simple ingredients and a churn in your ice cream maker, you’ll have a dessert that tastes like cozy fall evenings, but refreshing enough for summer days too.
This dreamy, dairy free treat blends the richness of coconut milk with the warm, caramel notes of real maple syrup, and gets a playful crunch from crumbled maple cream cookies. It’s smooth, naturally sweetened, and completely free of refined sugar or milk. It’s perfect for anyone avoiding dairy or just in love with the lush texture of coconut milk ice cream.
Why You’ll Crave It
- It’s ultra creamy, even without dairy.
- It’s sweetened with real maple syrup and no weird sugars
- It’s just four ingredients!
- There are delicious cookie crumbles in every bite.
- It’s great for vegan, plant based, or lactose free lifestyles.
Whether you’re entertaining guests, whipping up something indulgent for yourself, or just experimenting with your ice cream maker, this one is a definite recipe to make.
“What Makes Maple Ice Cream With Coconut Milk So Delicious?”
You don’t need to be a chef or have a degree to make this. It only takes just a few ingredients, and a craving for something cold, creamy, and satisfying.
What makes this recipe extra special is the combo of rich coconut milk and maple. The coconut brings that lush, velvety texture, while the maple syrup adds a warm depth of flavor that sugar can’t touch.
Then comes the kicker: maple cream cookies. Crumbled right into the mix, they add texture and a nostalgic, buttery bite that feels like a frozen version of your favorite fall dessert.
This homemade maple ice cream isn’t just a treat, it’s a cozy little escape in a bowl.
The subtle nuttiness of coconut milk paired with warm maple syrup creates a nostalgic flavor that feels like a hug from autumn itself.
You don’t need dairy to get that creamy, satisfying scoop. Just a handful of quality ingredients and a little chill time.
Whether you serve it alongside holiday pies, or enjoy it solo on a summer night, this recipe proves that indulgence and simplicity can coexist in one perfect spoonful. Not only that, but it makes for a great vegetarian dessert option.
Ingredients For Making Maple Ice Cream:
2 cans full fat coconut milk
½ cup pure maple syrup
1 tsp vanilla extract
6 maple cream cookies, (crushed with a rolling pin)
Instructions For Making Maple Ice Cream:
Simmer & Mix
Combine the maple syrup and coconut milk in a saucepan. Simmer gently over medium heat until well blended. Stir in the vanilla, then remove from heat.
Chill the Base
Pour the mixture into a glass bowl and refrigerate until it reaches room temperature or cooler.
Churn
Pour into an ice cream maker and churn according to your manufacturer’s directions (usually about 25 minutes).
Add the Cookies
In the last 2 minutes of churning, toss in your crushed maple cookies.
Freeze & Serve
Eat immediately for soft-serve texture, or transfer to an airtight container and freeze 2 or more hours for a firmer scoop. For the best texture, let it thaw for at least 20–30 minutes before serving.
Pro Tips for Next-Level Results
- Chill everything including the bowl of your ice cream maker first and foremost. It helps everything freeze faster and creamier.
- Use full fat coconut milk for an ultra rich texture.
- Want it even more decadent? Add chopped toasted pecans or swirl in a little extra maple syrup before serving.
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Try the Smoothie Diet TodayFinal Thoughts
Maple coconut milk ice cream might just become your new “go to” treat. It’s fast, flexible, and full of flavor without any dairy added. Whether you’re beating the summer heat or looking for a cozy, but cold weather dessert, this recipe checks every box.
If you’re looking for another great dessert option, try our Bobby Flay Inspired Coconut Cake recipe.
Enjoy!
Maple Ice Cream with Coconut Milk – 4-Ingredient Dairy Free & Dreamy
Equipment
- 1 ice cream maker
Ingredients
- 2 cans (13.5 oz.) full fat coconut milk
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 6 maple cream cookies crushed
Instructions
- Simmer & Blend- In a saucepan, gently heat the coconut milk and maple syrup over medium heat until fully combined. Stir in the vanilla extract, then remove from heat.
- Cool the Base –Transfer the mixture to a bowl and let it cool to room temperature or below in the fridge.
- Churn- Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions (typically 25 minutes).
- Add Cookie Crumbles-In the final 2 minutes of churning, mix in the crushed maple cream cookies.
- Freeze or Enjoy Soft Serve- For soft serve consistency, serve immediately. For a firmer texture, transfer the ice cream to a sealed container and freeze for at least 2 hours. Let it sit out for 20–30 minutes before scooping for best results.
Notes
Pro Tips
- For best texture, chill the ice cream maker bowl ahead of time.
- Use only full fat coconut milk. Lite versions won’t give the same creaminess.
- Boost the indulgence by folding in toasted pecans or a swirl of extra maple syrup before serving.
