Low Sodium Coconut Ice Cream
Indulge in the creamy, tropical delight of Low Sodium Coconut Ice Cream, a lighter twist on a classic frozen treat that's perfect for anyone mindful of their sodium intake. This dairy-free dessert is made with rich coconut milk and velvety coconut cream, sweetened naturally with agave syrup and just a touch of granulated sugar for a balanced sweetness. Thickened with cornstarch and elevated by aromatic vanilla extract, this recipe creates an ultra-smooth texture reminiscent of artisanal ice cream. Fold in unsweetened shredded coconut for an extra layer of flavor and texture, bringing a tropical flair to every bite. Quick to prepare and naturally free of dairy, this frozen favorite is ideal for summer gatherings, vegan diets, or simply indulging in a guilt-free treat. With minimal prep time and a handful of wholesome ingredients, this low sodium dessert proves that healthy and delicious can go hand in hand.
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Ingredients
- 2 cups Canned full-fat coconut milk
- 1 cup Canned coconut cream
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Agave syrup
- 1 tablespoon Unsweetened shredded coconut
Directions
Step 1
In a medium saucepan, combine 1 3/4 cups of coconut milk and the full cup of coconut cream, and place over medium heat. Stir occasionally until the mixture is warm, but not boiling.
Step 2
In a separate small bowl, whisk together the remaining 1/4 cup of coconut milk with the cornstarch until smooth to create a slurry.
Step 3
Gradually pour the cornstarch slurry into the warmed coconut mixture, whisking constantly to avoid lumps.
Step 4
Continue cooking over medium heat, stirring constantly, until the mixture starts to thicken slightly, about 5-7 minutes.
Step 5
Remove from heat and stir in the sugar, vanilla extract, and agave syrup until fully dissolved.
Step 6
Let the mixture cool to room temperature. To speed up the process, you can pour it into a bowl and place it over an ice bath.
Step 7
Once cooled, cover and refrigerate the mixture for at least 2 hours, or overnight for best results.
Step 8
Pour the chilled mixture into an ice cream maker, following the manufacturer's instructions. Churn until it reaches the consistency of soft-serve ice cream.
Step 9
Fold in the shredded coconut evenly.
Step 10
Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Step 11
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly.
Nutrition Facts
| Serving size | (816.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1985.9 |
| Total Fat 172.0g | 0% |
| Saturated Fat 151.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 116.9mg | 0% |
| Total Carbohydrate 118.1g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 86.7g | |
| Protein 15.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 105.9mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 1888.6mg | 0% |
Source of Calories