Barefeet in the Kitchen · by Mary Younkin
Coconut Milk Ice Cream
NUTRITION · PER SERVING255M COOK
CAL 17%·PRO 5%
CARBS 27G32% OF CAL
3G FIBER23G ADDED4G INTRINSIC0G OTHER28G TOTAL SUGAR
FAT 26G71% OF CAL
23G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy coconut milk ice cream infused with vanilla bean flavor. Rich and smooth, it's a fully plant-based alternative to traditional ice cream.
dessertamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 26 ounces canned Thai coconut milk ((2) cans worth)
- ¾ cup sugar
- ⅛ teaspoon kosher salt
- 2 vanilla beans (OR 1 tablespoon vanilla extract or paste)
At a glance
PER SERVING · TIME 255M
CAL 17%·PRO 5%
CARBS 27G32% OF CAL
3G FIBER23G ADDED4G INTRINSIC0G OTHER28G TOTAL SUGAR
FAT 26G71% OF CAL
23G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 53mg
- Total sugar
- 28g
- Added sugar
- 23g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 22mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 53MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.