Coconut Ice Cream

5.0 (1 reviews)

3 14-oz. cans coconut milk (approximately 5 cups)
2 Tbsp. agar-agar flakes
2-3 vanilla beans
1/8 tsp. sea salt
1 Tbsp. vanilla extract
1 cup maple syrup
2 Tbsp. melted coconut oil

• In a medium saucepan, use a wire whisk to combine the coconut milk, agar-agar, vanilla beans, and sea salt.
• Bring to a simmer, cover, and cook over medium-low heat until the agar-agar is completely dissolved, stirring often.
• Remove from the heat and discard the vanilla beans.
• Stir in the vanilla extract and the maple syrup. Pour into a shallow pan and cool in the refrigerator for approximately 25 minutes, or until firm.
• In a blender, combine small amounts of the milk mixture and the coconut oil until creamy. Repeat until the remaining milk mixture and oil have been blended.
• Pour into a bowl and stir, adding additional maple syrup and vanilla if desired.
• Pour into an ice-cream machine and churn until firm.

Makes 1 quart

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind