Maple Ice Cream with Coconut Milk – 4-Ingredient Dairy Free & Dreamy
This dreamy, dairy free maple ice cream is made with just 4 ingredients including: coconut milk, pure maple syrup, vanilla extract, and maple cream cookies. Inspired by Wolfgang Puck and perfect for any season. It’s a creamy, sweet treat with irresistible crunch and cozy fall flavor.
Servings: 4 4-6 people
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.
