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
I have made many things with full fat coconut milk, including the whipped cream that the family loves! But, this recipe makes ice cream as hard as brick. Even leaving it out on the counter for half an hour didn’t crack this nut. And you don’t drain any of the coconut water from the canned milk That’s probably why.
It’s hard as a brick after freezing because of the lack of preservatives, that’s all. If you look at any commercial ice cream made with coconut milk (or even ice creams made without coconut milk), they will all have preservatives or things like guar gum, xanthan gum, etc. to stay soft. This ice cream is more natural and therefore is best as soon as you eat it. Or if you want it the same creaminess as when you first make it, you can re-blend the partially thawed brick into ice cream again.
Jason
Hi Sis, my name is Belinda Coconut ice recipe is very interesting and useful for me. I will try to make it at home. Thank you for the information.
This is such a great simple recipe! I just made the simple coconut recipe and mixed it in my thermomix then transferred it to silicone cupcake moulds. I then blitzed it in the thermomix again when it was frozen! Absolutely delicious! I then put the remaining pieces in a zip bag and they are ready to blitz for our next dessert! Thank you so much for sharing the recipe we have been on the Keto diet for about 9 weeks and both lost over 10kg! We have both been craving ice cream! Thanks again!!
Your recipe was on point!!! Thank you so much!!! My 3yr old loved it.I used ice cream maker and just 1/3 of honey.Its perfect!!!
Came out a teensy too salty for me but still delicious and so easy to make
Ok, I have to ask…do you only use the solid portion of the coconut milk?
You can use both!
I would really like to see a video of this ice cream being made. Thank you in advance 😉
Hi, there’s a video in this post above the recipe 🙂
thank you!! here goes…fingers crossed 🤞 🙃🙂
Oh my i have some sorting to do…I put 2 cups coconut milk into my blitzer…(Food processor) with erythritol and vanilla stevia…it came out all lumpy hahaha…i just ignored it put it inti ice cream silicon moulds then into the freezer, blitzed it and it as fantastic, put the rest in the freezer and now i have just taken it out and its solid, on the counter turning into liquid…It tastes ood though…haha…I will try again and not blitz it at the 1st off…just mix in the jug then pour into silicone and freeze…got it..thanks anyhow..massive new fan…..Ruby….x
While this recipe is delicious, there are little globs of fat (coconut oil) in the ice cream.
What did I do wrong?
Depending on how hard the coconut oil is coming out of the can, I will heat it and mix it. It works for soups and all sorts of recipes. I have found it helps with the consistency.
Hi! I’m wondering if using ‘Ayam Brand’ coconut milk in a carton instead of a can is alright? 🙂 Thank you so much!
Not in this one because it wouldn’t have enough fat. But you can use carton milk of any variety in this one: https://lett-trim.today/almond-milk-ice-cream-recipe/%3C/a%3E%3C/p%3E
Alright, thank you! 🙂 I can’t wait to try this recipe out!
AYAM’s carton coconut milk is like a typical canned one, not a coconut milk beverage. It actually has a bit more fat than the canned coconut milk from the same brand (17.6% VS 16%). Also, AYAM is one of the brands listed as having “policies of sourcing only from farms that don’t use monkey labour”, which is cool.
Can 100% organic pumpkin be added?
I made some coconut milk ice cream today. lOVED IT! Although, I used Lite coconut milk and some regular milk too. The texture came out very good. I may have added some other ingredients like cinnamon, some honey, and pumpkin seeds.(organic) Then to make sure it stayed together, I added a tablespoon of pb.
Loved every bit of it.
Gave it to my mom and she ate most of it.
Tasted good but disapointed it wasnt creamy like ice cream. Very iced hard from tub that i had to let it sit at room temp to be able to scoop. My first time trying to make coconut ice cream I think I’ll keep looking for different recipe.
Hi, it sounds like you maybe froze it too long? Homemade ice cream is best right out of the blender/machine or only frozen for a half hour or so once made. This is because of the lack of gums, stabilizers, or preservatives in storebought ice cream.
Also I wonder if using coconut cream instead or in addition to, would help create a creamier texture?
I have a question. Do you pour whole content of the coconut milk can or just the top (white part, not liquid) of the can after freezing it in the fridge overnight?
Hi you can use the whole can 🙂
When do you put in the add ins, like coffee grounds?
When using the blender after frozen in ice cubes?
Thanks so much, this recipe looks delicious…………
For coffee, either works! For chocolate chips, after blending unless you want them blended too… which sounds good too. So really, any time 🙂