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Food for Health: Maple Sweetened Coconut Milk Ice Cream

Who doesn't love ice cream on a hot summer day? Well actually... any day! I love this recipe for its flexibility. This recipe is my base for so many delicious ice cream combinations, and it doesn't take much time at all. And you get the extra benefits of coconut milk, including the amazing and powerful antioxidants as well as electrolytes.

Tell me more about coconut milk!

You don't have to twist my arm! Not only does the coconut milk adds sweetness and richness to the ice cream, but it also comes with some amazing benefits.

  • Packed with nutrients and electrolytes, like magnesium and potassium, coconut milk helps build muscle, repair broken down tissue and make it even stronger. These same electrolytes also help prevent fatigue.

  • It could help to lose fat and enhance exercise endurance. I know right? Coconut milk contains medium-chain triglycerides (MCTs), and researchers have linked MCTs with weight loss as they stimulate energy through thermogenesis, or heat production, process.

  • It is rich in antioxidants, such as vitamins C and E.

  • The healthy fats in coconut milk help fill you up and prevent overeating throughout the day.

  • Coconut milk also helps improve digestion and relieve constipation. (Look, this blog and podcast are dedicated to breast cancer... we are gonna talk constipation...)

  • It can help prevent ulcers and reduce the size of ulcers

  • Helps improve heart health by lowering blood pressure and cholesterol, we talked about magnesium in the hummus recipe and magnesium is a powerful food that can help aid circulation and combat anxiety which are heart helpful

  • It tastes delish! (Oh that wasn't science that said that... that one was me.)

That is a whole lot of healthy happiness for ice cream!! Hey... enough health talk though... let's get to the recipe!

Wishing you much happy healthy cooking!


Coconut Milk Ice Cream

If you don't have an ice cream maker, snag this one - I am in love with it! Cuisinart ICE-30R Pure Indulgence Frozen Yogurt Sorbet & Ice Cream Maker, 2 quart


  • 2 cans Full Fat Unsweetened Coconut Milk - CHILLED (this is super important - if you don't get full fat, and if you don't chill it, you won't have great results)

  • 1/4 cup Organic Maple Syrup (I love my Kirkland brand, Organic Maple)

  • 2 scoops vegan protein powder (if you don't have this handy, it's ok, if you do - it helps thicken the consistency of the ice cream)

  • 1/8 tsp Sea Salt

  • 1 1/2 tsp Pure Organic Vanilla

Vanilla is great, but variety is the spice of life! Here are some of my favorite recipes:

  • Coffee Ice Cream: Add 2 tsp regular or decaf instant coffee to the liquid ingredients.

  • Peanut Butter Ice Cream: Add 1/4 cup peanut butter into the liquid ingredients

  • Seasonal Berry Ice Cream: Add 1 cup cleaned berries (I find that pureed berries work best) to the basic recipe before blending and omit 1/2 cup coconut milk

  • Pumpkin Spice Ice Cream: Add 1.5 cups pumpkin puree, reduce coconut milk to 2 cups, add 1/2 tsp ground ginger, 1 teaspoon cinnamon, 1/8 tsp turmeric (this is my favorite)

  • Vanilla Chai: Add a few scoops of Blue Lotus Chai - Traditional Masala Chai to taste


  1. Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage

  2. Stir all ingredients together in a bowl, or blend for a literal moment in your blender or VitaMix

  3. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions for your specific machine. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture.


IF there are any leftovers, you can technically keep it frozen for up to a few weeks and thaw slightly before eating.

Be sure to let me know how you like it. Be sure to share your favorite healthy combinations and toppings, and a photo!


By the way, have you given the Your Killer Life Podcast a listen?

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