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 love coconut ice cream and recently bought a home ice cream maker. This recipe is fantastic!!! It is an instant favorite and I will be making this all the time (it’s so simple)!
Thank you so much for making it 🙂
Thank you, Katie, for this recipe!! I have lots of food allergies and have had trouble finding coconut ice cream in the stores with ingredients I can tolerate. I just made my second batch and it is delicious! I’m so pleased to be making it without an ice cream maker, avoiding another appliance to store.
This icecream is amazing!!! I used an icecream bowl attachment for my mixer which worked perfectly. I can’t wait to make it again and try with different flavour combinations!
It says “No Ice Cream Maker Required” and then your instructions say to use an ice cream maker…
It says it is not required, and it’s not. That is only one of the options listed 🙂
I made this recipe with frozen strawberries and I puréed a fresh mango. It’s delicious!
Hi. I was wondering if this ice cream would be keto if made with allulose instead of sugar/maple syrup/etc.? It’s such a great recipe, but too many carbs as written. Thanks!
You can! Just use this keto ice cream recipe: https://lett-trim.today/keto-ice-cream-recipe-low-carb/%3C/a%3E%3C/p%3E
I tried this while on a very restrictive immunocalm diet. I think texture wise it might be better in an ice cream maker. I froze it in small containers and it was too hard to scoop with a spoon and as it softened didn’t really have an ice creamy texture. I think I’ll try mixing it in a blender then freezing it or getting a small ice cream maker. I haven’t found a commercial nondairy frozen dessert without corn or gums, and this has a nice short ingredient list.
This looks absolutely delicious! Could I put all the ingredients in the blender first, before freezing? My NutriBullet RX doesn’t do well with just ice cubes- I’d have to add more liquid.
You can for mixing purposes, but you’d still need to use one of the ice cream making methods later because otherwise it’d just be a big ice block.
It’s very frustrating when recipes are in cups. For people who follow you from around the world it would be better for your fans for recipes to be in grams. Thanks.
I am a senior (81) in Canada. We have been on the metric system for years, but I grew up using pounds, ounces, cups, etc., and still prefer my recipes that way. Since so much of the world has gone metric, it might be useful if recipes were published using both systems. That way, everyone would be happy and able to use whatever recipe that they want.
I made this today. I don’t have ice cube trays so I put it in Tupperware hoping it still freezes (I’m sure it will take longer than the cubes) going to have it with your keto brownies I made today!