Coconut cream protein ice cream (with Ninja Creami) under 300 cals
Coconut cream protein ice cream (with Ninja Creami) 🥥🍦 under 300 cals! is a easy International recipe that serves 4. 200 calories per serving. Recipe by Amanda | FitFoodAE on YouTube.
Prep: 10 min | Cook: 30 min | Total: 55 min
Cost: $28.61 total, $7.15 per serving
Ingredients
- 2 cans (400 ml each) Full‑Fat Coconut Milk (canned) (Shake well before opening; use the creamy part that separates on top)
- 1/4 cup Maple Syrup (Pure maple syrup for natural sweetness)
- 1 tsp Pure Vanilla Extract (Adds depth of flavor)
- 1 pinch Fine Sea Salt (Enhances sweetness)
- 2 tbsp Toasted Coconut Flakes (optional) (For garnish and extra crunch)
Instructions
Chill the Coconut Milk
Place the unopened cans of coconut milk in the refrigerator for at least 2 hours (or overnight) so the cream separates and thickens.
Time: PT10M
Combine Ingredients
Open the chilled cans, scoop out the thick cream layer into a mixing bowl, then add the remaining liquid. Whisk in maple syrup, vanilla extract, and a pinch of salt until fully incorporated and smooth.
Time: PT5M
Pre‑Chill the Base
Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour so it is very cold before churning.
Time: PT30M
Churn the Ice Cream
Pour the chilled mixture into the ice‑cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft‑serve consistency.
Time: PT30M
Freeze to Firm Up
Transfer the soft‑serve ice cream to a freezer‑safe container, smooth the top with a spatula, and cover tightly. Freeze for at least 2 hours for a scoopable texture.
Time: PT2H
Temperature: -18°C
Serve and Garnish
Scoop the ice cream into bowls or cones and sprinkle toasted coconut flakes on top, if using.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegan, Dairy‑Free, Gluten‑Free, Paleo‑Friendly
Allergens: Coconut
Ingredient Substitutions
- Instead of Full‑Fat Coconut Milk (canned): Coconut cream (use 1 ½ cups), Almond milk (will be less creamy)
- Instead of Maple Syrup: Honey (not vegan), Agave nectar
- Instead of Pure Vanilla Extract: Vanilla bean paste, Almond extract (use half amount)
- Instead of Fine Sea Salt: Kosher salt
- Instead of Toasted Coconut Flakes (optional): Shredded coconut, lightly toasted
Equipment Needed
- Ice Cream Maker
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Spatula
- Freezer‑Safe Container
Critical Steps — Do Not Skip
- Chill the coconut milk cans thoroughly
- Pre‑chill the ice‑cream base before churning
- Do not over‑churn the mixture in the ice‑cream maker
Chef Tips from the Video
- Toast the coconut flakes in a dry skillet for 2 minutes for extra nuttiness
- Add a swirl of mango puree after churning for a tropical twist
Troubleshooting
Ice crystals form after freezing
Make sure the base is thoroughly chilled before churning and avoid opening the freezer frequently
Ice cream is too soft after churn
Freeze for an additional 1‑2 hours; a colder freezer (-18 °C) speeds up firming
Mixture is watery
Use full‑fat coconut milk or add a tablespoon of coconut cream to increase richness
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; texture may become harder
Freezer: Can be kept frozen for up to 1 month; let soften 10 minutes before scooping
Room temperature: Do not store at room temperature; ice cream will melt
Make-Ahead Tips
- The coconut‑milk base can be prepared up to 24 hours in advance and kept refrigerated
- Freeze the churned ice cream in a shallow pan for faster serving
Frequently Asked Questions
What is the cultural significance and history of coconut cream ice cream in tropical cuisines?
Coconut‑based desserts have been enjoyed for centuries in Southeast Asian and Pacific Island cultures where coconuts are abundant. Coconut cream ice cream modernized the traditional coconut milk desserts by incorporating Western ice‑cream techniques, creating a creamy, dairy‑free treat that reflects both heritage and contemporary health trends.
What are the traditional regional variations of coconut ice cream in Southeast Asian cuisine?
In Thailand, coconut ice cream is often served with sticky rice, roasted peanuts, and sweet corn. In the Philippines, it may be mixed with ube (purple yam) or mango. In India’s coastal regions, coconut ice cream is flavored with cardamom and sometimes layered with jaggery syrup.
How is coconut cream ice cream traditionally served in tropical cultures?
It is typically scooped into small bowls or banana leaves and topped with toasted coconut, palm sugar syrup, fresh tropical fruits, or a drizzle of condensed milk for those who consume dairy. It is a popular street‑food snack during hot weather and festive celebrations.
What occasions or celebrations is coconut cream ice cream traditionally associated with in tropical cultures?
Coconut ice cream is a common treat at beach festivals, harvest celebrations, and religious holidays such as Thai Songkran or Filipino Fiesta days, where it provides a refreshing finish to spicy meals.
What makes coconut cream ice cream special compared to regular dairy ice cream?
The high saturated‑fat content of coconut cream gives a naturally rich, buttery mouthfeel without the need for added stabilizers. It is also dairy‑free, making it suitable for vegans and those with lactose intolerance, while still delivering a creamy texture.
What are the most common mistakes to avoid when making coconut cream ice cream?
Common errors include using low‑fat coconut milk (resulting in icy texture), not chilling the base enough before churning, and over‑churning which can cause graininess. Also, adding too much sweetener can mask the delicate coconut flavor.
Why does this coconut cream ice cream recipe use maple syrup instead of refined sugar?
Maple syrup dissolves easily in the cold coconut mixture and adds a subtle caramel note that complements the coconut. It also keeps the recipe vegan and avoids the gritty texture that can occur with granulated sugar in a low‑temperature base.
Can I make coconut cream ice cream ahead of time and how should I store it?
Yes. Prepare the base up to step 3 and refrigerate for up to 24 hours. After churning, transfer to an airtight container and freeze; it will keep for about a month. Let it sit at room temperature for 5‑10 minutes before scooping to regain a soft texture.
What texture and appearance should I look for when making coconut cream ice cream?
The churned ice cream should be smooth, glossy, and have a soft‑serve consistency that holds its shape when spooned. After freezing, it should be firm but still scoopable without large ice crystals.
What does the YouTube channel Amanda | FitFoodAE specialize in?
The YouTube channel Amanda | FitFoodAE focuses on healthy, fitness‑friendly recipes that are easy to prepare at home, often featuring low‑calorie, high‑protein, and dairy‑free options suitable for a balanced lifestyle.
How does the YouTube channel Amanda | FitFoodAE's approach to vegan dessert recipes differ from other health‑food channels?
Amanda | FitFoodAE emphasizes minimal ingredient lists, cost‑effective pantry staples, and clear step‑by‑step visuals, while many other channels rely on specialty products. She also provides nutrition breakdowns and practical storage tips tailored for busy, health‑conscious viewers.
Last updated: September 2, 2026
