This creamy coconut ice cream recipe is an easy vegan and dairy free dessert you can make at home, with no ice cream maker required!
The best coconut ice cream recipe
You need just four ingredients for this simple coconut milk recipe: vanilla extract, sweetener of choice, a pinch of salt, and a can of coconut milk.
In just a few steps, and with many different flavor options, a luxurious bowl of rich homemade coconut milk ice cream can be all yours.
I make a batch of this nondairy dessert at least once a month. Even my non vegan friends and family love the recipe.
Once you see how easy it is to make your own coconut ice cream at home, you will never want to buy another pint at the store again!
I also love this frozen Dole Whip Recipe
Can you really make ice cream with coconut milk?
Yes, you absolutely can!
If you are vegan or have dairy allergies, or even if you just want to try something new and delicious, coconut milk is the perfect ingredient for a rich and creamy ice cream without any actual heavy cream.
Many big brands are getting on the dairy free coconut ice cream bandwagon. Haagen Dazs, So Delicious, Ben & Jerry’s, and Halo Top now all offer vegan or coconut based frozen desserts.
However, by making your own ice cream at home, you control the ingredients to include. Add less sugar, no corn syrup, and no gums or preservatives if you wish.
You also get to choose what flavors to create, at a fraction of the cost of store bought plant based ice creams.
Try making multiple flavors from the same base. Have fun experimenting!
*Side Note: If you want a dairy free and low fat ice cream alternative, check out the following healthy recipe for banana free Nice Cream.
Coconut milk ice cream recipe video
Above, watch the step by step video
Chocolate coconut ice cream
To turn the vanilla version below into a dark chocolate coconut milk ice cream instead, simply add one fourth cup of cocoa powder at the very beginning.
Or make Nutella coconut ice cream. Stir three to four tablespoons of chocolate hazelnut spread or this Homemade Nutella Recipe into the chocolate base.
You can use regular unsweetened cocoa powder, Dutch process cocoa, raw cacao powder, or powdered hot chocolate mix for the chocolate ice cream.
For a low carb version, try this Keto Ice Cream
Coconut ice cream flavors
- Coffee Ice Cream: Use the basic coconut ice cream recipe below. Add two teaspoons of regular or decaf instant coffee to the liquid ingredients.
- Peanut Butter Ice Cream: Stir one fourth cup peanut butter into the liquid ingredients. Add some mini chocolate chips if desired.
- Cookie Dough Ice Cream: Use the basic ice cream recipe included below. Stir in chocolate chips and small spoonfuls of this Chickpea Cookie Dough Dip. Or stir pieces of your favorite eggless cookie dough (or the dough from any of my healthy cookies recipes) into the ice cream after blending.
- Strawberry Ice Cream: Add one cup strawberries, stems removed, to the basic recipe before blending. Omit the extra half cup milk of choice.
- Salted Caramel Ice Cream: Swirl in store bought or homemade Coconut Caramel. Sprinkle on a quick garnish of sea salt and optional shaved chocolate.
How to use a can of coconut milk
Canned coconut milk is one of my favorite ingredients to use in recipes.
It is a fantastic substitute for heavy cream in both sweet and savory dishes such as smoothies, milkshakes, pies, puddings, soups, or curries.
You can make Coconut Curry or my homemade Chocolate Truffles.
Use it for fancy Coconut Whipped Cream. Or you can even add coconut milk instead of cow’s milk to this reader favorite dessert recipe for Chocolate Banana Bread.
Statistics list over 60-75% of the world’s population as being lactose intolerant. My guess is that in the coming years, we will start to see more coconut milk recipes, as well as more products on the market made with coconut milk instead of dairy.
Extra coconut milk? Make Vegan Chocolate Mousse
Recipe tips and tricks
- Be sure to use full fat canned coconut milk for the recipe, not lite coconut milk.
- Do not substitute a carton of refrigerated coconutmilk beverage, because this is not the same product. Refrigerated coconutmilk does not contain enough fat to yield a creamy ice cream.
- Culinary coconut milk usually comes in a can. Some popular brands of coconut milk include Thai Kitchen, Whole Foods, Goya, Chaokoh, or Native Forest.
- Due to the lack of preservatives and gums, homemade ice cream is best the day it is made. This is when it will have the creamiest texture.
- However, if you do not mind a bit of an icy texture, you can technically store leftovers frozen in a covered container for up to a few weeks. Thaw for at least fifteen minutes before eating.
- For that rounded classic ice cream appearance, I like to scoop out the frozen dessert with an ice cream scoop instead of a spoon.
Coconut Ice Cream
Ingredients
- 1 1/2 cup canned coconut milk
- 1/2 cup additional coconut milk or milk of choice
- 1/3 cup sweetener of choice, such as sugar or pure maple syrup
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract
- optional ingredients for different flavors (see flavor ideas above)
Instructions
- *Be sure to use full fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for an added sugar free ice cream.To make coconut ice cream, stir all ingredients, minus optional add ins, in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.View Nutrition Facts
Video
Notes
More Ice Cream Recipes
Hi! Is there anything I can do to prevent the ice cream from solidifying too much? I find it very hard to scoop after taking it out from the freezer!
Try adding 1 tbsp of vodka before churning, it should help.
I am a new to the art to make ice screen and would love to make a fabulous recipe for my guest on Saturday.
I make a mean coconut cream and lime ice cream. Will share later. If anybody is interested.
I would love to get a coconut/or other fruit receipe . Some ice screams tend to be very hard and taje a looong time to soften
Would love to read your coconut cream ice cream recipe. I bought two cans of cream without looking closely at the label, instead of coconut milk. Oops! 🙂
You can use coconut cream in this one if you want!
Help help please. Any other ice creams and frozen yougurt.
Thanks for your hwlp. Lioking forward to hear from you.
Mari
The recipe is ok but better if no one ( who dont have ice cream maker ) try the frozen cubes option… its very stupid because if froze it cant put in the blinder because if you do u maybe manage to make one frozen cube to make smooth then the all will stuck and the blades just make a hole in the ice… maybe froze it 1,5 hour make a little bit thicker, half way frozen max…
dont ever do how this page says… good luck
Hi, it sounds like you used a regular blender, not a vitamix?
Could I add in some pecans and brown sugar to make butter pecan?
That sounds absolutely fantastic!
So I tried my hand at this recipe about 4 days ago using a whole can of Goya coconut milk (13.5 fl. oz), I used regular white sugar, used maple syrup as the additional sweetener, and vanilla extract, mixed in a bowl then poured it in one ice cube tray. I didn’t get around to blending until today, however. As I removed the cubes from the tray, I could see a thin layer of clear ice on the bottom of each cube, which I guess was separation of the water content of the coconut milk from the rest of the mixture. I used our Nutri Ninja blender that includes functions to blend ice and make smoothies etc., so that was no issue. Some of the mixture did get stuck around the sides, so I had to go about 3 or 4 rounds to get all the cubes broken down. The end result, however, was less of a creamy, dense ice cream like in the picture, than it was more like sherbert-like/frozen ice consistency? Before I blended, I did put a little less than a capful of coconut Ciroc vodka thinking it might help with consistency with blending as I read in prior posts. So I’d say the taste was successful, as it tasted good and my daughter enjoyed it. She even added some nestle quick mix to see if it might make a good chocolate flavor, which it did. Not my personal choice, but she enjoyed it. I will say there was a strong coconut flavor, but it was pleasant and enjoyable. So if you don’t want to taste a coconut ice cream, I’m not sure how’d you’d get around that. I’m guessing next time I may try to freeze only a few hours and blend the same day to see if there’s a different with consistency/improvement in creaminess. On the other hand, I’m wondering if it could have been the brand of coconut milk? Goya’s does include potassium metabsulfite as a preservative, in addition to the coconut milk, and water, as listed on the ingredients, so I don’t know if that makes a difference. For what it’s worth though, great recipe for a refreshing, tasty iced treat.
There is a blue can at Walmart called “Imperial Dragon” or something like that. It’s $1.64, and while the texture is creamy, it has hardly any coconut flavor (I hear this is also true of the yellow can). While usually that’s a downside, in this case go for the milder coconut to get other flavors.
hi in the video it uses 1 can of coconut milk plus half a cup milk yet in the recipe it says 1 1/2 cup coconut milk plus 1/2 cup milk so which is it please 🤔? thanks
Hi, 1 can of coconut milk is roughly 1 1/2 cups of liquid, so it’s the same thing 🙂
Home made ice cream is so much more refreshing than store bought ice cream. Thank you so much for coming up with the recipes and sharing them. They are much appreciated by my family!
I just made this with watermelon I cubed and froze and date sugar. I put it all in my nutribullet blender and mix until it is completely smooth then chill it in the fridge before pouring it into the ice cream maker. I’m doing a cucumber mint one later today.
Hi
Love the sound of this recipe but I don’t have an ice cream maker OR any ice tray moulds. I’ve made it and put it in a bread tin but I’m concerned all the sugar will just sink to the bottom and I’ll just have a big block of ice when I take it out tomorrow and if I blend it then it will defrost? Can anyone advise please?