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Coconut Ice Cream

A creamy, dairy free coconut ice cream recipe you can make at home, no ice cream maker required!

Coconut Ice Cream Recipe

This coconut ice cream has just FOUR ingredients:

Coconut Milk

Vanilla

Sweetener

Pinch of Salt

In just a few steps, a bowl of luxurious homemade coconut ice cream—with many different flavor options!—can be all yours.

Also try this Keto Ice Cream – Reader Favorite Recipe

coconut milk ice cream

Coconut Ice Cream Flavors:

  • Coffee Ice Cream: Use the basic coconut ice cream recipe below, adding 2 tsp regular or decaf instant coffee to the liquid ingredients.
  • Peanut Butter Ice Cream: Stir 1/4 cup peanut butter into the liquid ingredients, and add some mini chocolate chips if desired.
  • Cookie Dough Ice Cream: Use the basic ice cream recipe, and stir in spoonfuls of this Chickpea Cookie Dough Dip or 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 1 cup strawberries, stems removed, to the basic recipe before blending and omit the extra 1/2 cup milk of choice.
  • Salted Caramel Ice Cream: Swirl in homemade Coconut Caramel and add a quick sprinkle of sea salt—and maybe some shaved chocolate!—to the top of each serving.

Above – Watch the video how to make coconut ice cream!

How To Use A Can Of Coconut Milk

You can make Healthy Pumpkin Pie or my Healthy Chocolate Pudding, you can use it for homemade Vegan Magic Bars, or you can even turn it into Chocolate Frosting Shots – readers especially love those!

Canned coconut milk is one of my favorite ingredients to use in recipes; it’s a fantastic substitute for heavy cream in both sweet and savory dishes such as smoothies, milkshakes, pies, puddings, soups, or curries.

Especially with statistics listing 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 and more products on the market being made with coconut milk instead of dairy.

Extra Coconut Milk? Make Coconut Whipped Cream!

coconut ice cream homemade

But can you make ice cream with coconut milk?

Yes, you absolutely can! If you have dairy allergies or are vegan, or even if you just want to  try something new and delicious, coconut milk is the perfect ingredient to make rich and creamy ice cream without any actual cream.

Many big brands–such as Haagen Dazs, So Delicious, Ben & Jerry’s, and Halo Top–are even getting on the dairy free coconut ice cream bandwagon.

However, by making your own ice cream at home, not only do you control what ingredients go in (less sugar, and no corn syrup, gums, or preservatives), you also get to choose what flavors to make! You can even make multiple flavors from the same base. Have fun experimenting!

*Side Note: If you want a lower-fat ice cream alternative that is also dairy free and vegan, check out the following recipe: Banana Ice Cream – 10 Different Flavors!

The Best Easy Coconut Ice Cream Recipe

Adapted from Vegan Chocolate Ice Cream

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Coconut Ice Cream

A creamy and dairy free coconut ice cream recipe you can make at home, no ice cream maker required!
4.94/5 (69)
Total Time 10 minutes
Yield 4 – 5 servings

Ingredients

  • 1 1/2 cup canned coconut milk
  • 1/2 cup additional coconut milk OR milk of choice
  • 1/4 cup sweetener of choice, such as sugar or pure maple syrup
  • pinch stevia or 1 additional tbsp sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • optional ingredients for desired flavor

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 a sugar-free ice cream.
    Stir all ingredients (minus optional add-ins) together 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

For a coconut-free version, try this Oat Milk Ice Cream Recipe.
 
 

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More About The Cookbook

4.94/5 (69)

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Published on May 15, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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156 Comments

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  1. Susan Chmura says

    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…………

    • CCK Media Team says

      For coffee, either works! For chocolate chips, after blending unless you want them blended too… which sounds good too. So really, any time 🙂

  2. Carrie says

    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)!

  3. Lola says

    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.

  4. Jasmine says

    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!

  5. Danielle says

    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!

  6. Tracy says

    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.

  7. Robynne Catheron says

    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.

    • CCK Media Team says

      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.

  8. Dawn says

    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.

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