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Dairy Free Coconut Ice Cream

  • Prep Time: 5 minutes
  • Total Time: 3 hours
  • Yield: 1 quart


  • 2 14.5 ounce cans coconut milk
  • 1/2 cup sugar
  • 1/4 cup coconut rum
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract


  • Combine all of the ingredients in a blender until the sugar has dissolved. Refrigerate for at least 2 hours and up to overnight.

    Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a container and freeze until ready to use.

Recipe Details