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.
And 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
Notes
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More Ice Cream Recipes
Susan says
Delicious! This is the best dairy-free ice cream I have ever eaten and I’ve tried several different ones calling for eggs, nut butter, cooking on top of the stove, making a “custard” first… what I love so much about this recipe is it’s Easy, creamy and oh so good! I use canned unsweetened coconut milk (1 1/2 c) and 1/2 c. Canned coconut cream, both by Thai Kitchen. Thank you Katie for a great recipe:)
Mel says
Thank you so much for this recipe! this was the best ice cream ever….it’s undetectably vegan, seriously, it tastes like a real gelato. I made the original version and also the chocolate one! sooooo good!!
Jenn says
what is a serving size? It say’s 4-5 servings but would like to know for nutrition info
American Patriot says
I’m sure this dessert tastes fine although no need to placate the militant terrorists by avoiding the use of real milk. The vegans aren’t worth losing your integrity and food quality/taste just to pander to their silly militant demands.
One can’t really have real ice cream if it isn’t actually milk.
Sara says
All the adds take away from the actual recipe… Otherwise the recipe is great
CCK Media Team says
Hi Sara, ads are how Katie is able to pay her bills and the high expenses associated with running a large website while still keeping the recipes free for readers. If you have a suggestion of a different way, we are happy to take suggestions. But we do have bills to pay and would like to keep the recipes free for everyone.
Tanya says
This is the best basic vanilla coconut milk recipe. I use this as the base for anything else. I have added cooked and pureed blackberries after deseeding them and made mint chocolate chip ice cream. Thank you for an egg free recipe that is easy to use.
richard says
Hi Katie, i know this is part of on line advertising but as I’m reading you’re recipe and instructions it gets broken up with all these other ideas and recipes.i must have scrolled down over 15 advertisement s and alternatives to finally get a recipe for Coconut milk base ice cream ,,yikes 😳
Jv says
What’s being done with the extra half cup of coconut milk?
Christian McCulloch says
Weird video that doesn’t include measurements or names of ingredients.
CCK Media Team says
Hi, those are included in the recipe box below the video.
Jacqueline Peranio says
Nice simple recipe. I add diced pinapple pieces at the end of churn. I use a small 1 pint all electric icecream maker.
Lisa says
I made the coconut ice cream and it was delicious! Had 1 cup of coconut milk left from another recipe and 1 cup of heavy cream…used honey from my bee apiary as the sweetener. Wow! So yummy!! Will make it again!
Dara says
Made this recipe today in my cuisinart ice cream maker (but I forgot to refrigerate the mix for 2 hours before putting it in the frozen bowl) . It did work, but not as well as it could. I did add some extra sweetener since I was using golden monk fruit – 1/3 cup + 2 tbs and a tbs of raw honey. I did use two cans of full fat coconut milk and 2 tbs vanilla extract. Added the sea salt. I would definitely make this again!!! I may try adding cacao, caramel or some of your other suggestions. Thank you for the base recipe 😊
Rachel says
Thank you for this recipe! I have to be dairy, corn, and grain free. Along with a few other things. My food options are very limited and it’s so nice to find an ice cream I can eat! (Dairy free store bought options still have some ingredients I can’t tolerate). I do have a ninja ice cream maker and it works well with this recipe. 🙂 the straight vanilla is really strong with coconut (obviously) but the chocolate covers most of it up. I like making myself a nice chocolate/vanilla twist.