If you’re looking for a creamy, refreshing treat that’s completely dairy-free and vegan, this Coconut Ice Cream recipe is the perfect homemade delight. It’s smooth, rich, and bursting with the tropical flavor of coconut, made with simple ingredients you likely already have in your kitchen.
Why We Love This Coconut Ice Cream Recipe
You’ll love this Coconut Ice Cream for many reasons. First, it’s incredibly easy to make, requiring no special cooking skills or complex techniques. It’s a perfect option if you want to avoid dairy but still enjoy a creamy ice cream experience. The base of canned full-fat coconut milk gives the ice cream a rich texture without any heaviness. Plus, you control exactly what goes into it, making it healthier and free from unwanted additives. Its versatility is another highlight — you can add different flavors or sweeteners depending on your taste. Finally, it’s a great way to beat the heat with a guilt-free, vegan dessert you can enjoy anytime.
Ingredients for Coconut Ice Cream
To make this coconut ice cream, you’ll need a few simple ingredients. Here’s everything you’ll want to have on hand:
- 1 1/2 cups canned full-fat coconut milk
- 1/2 cup additional coconut milk or milk of your choice
- 1/3 cup sweetener of your choice (such as sugar, pure maple syrup, coconut sugar, honey, agave, brown sugar, or xylitol for sugar-free)
- 1/8 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- Optional flavor additions like cocoa powder, fresh fruit, or spices
Be sure to use full-fat canned coconut milk for the best creamy texture. Avoid lite coconut milk or coconut milk beverages, as they don’t have enough fat content to make a smooth ice cream.
How to Make Coconut Ice Cream
Start by gathering all your ingredients. In a mixing bowl, combine the canned coconut milk, your chosen additional milk, sweetener, salt, and vanilla extract. Stir the mixture well until the sweetener dissolves and the ingredients blend smoothly together. This simple base forms the foundation of your creamy ice cream.
If you have an ice cream maker, pour this mixture directly into it and churn according to the manufacturer’s instructions. Most machines take about 20 to 30 minutes to reach the perfect soft-serve consistency. When the churning is done, you can enjoy the ice cream immediately or place it in the freezer for a few hours if you prefer a firmer texture.
Don’t have an ice cream maker? No problem. Pour the mixture into ice cube trays and freeze until solid, usually a few hours or overnight. Once frozen, pop the cubes into a high-speed blender or food processor. Blend the frozen cubes until creamy and smooth, scraping down the sides as needed. This method creates a deliciously soft and creamy ice cream without any special equipment.
You can eat your homemade coconut ice cream straight away or store it in the freezer to keep it firm. Homemade ice cream is best enjoyed the day you make it for the freshest flavor and texture. If you do keep leftovers, store them in an airtight container and thaw slightly before scooping.
How to Serve Coconut Ice Cream
Serving your coconut ice cream can be just as fun as making it. Scoop it into bowls or cones for a classic presentation. You can add fresh fruit like mango slices, berries, or pineapple chunks for a tropical twist. Toasted coconut flakes sprinkled on top add a nice crunch and enhance the coconut flavor.
For an indulgent treat, drizzle with chocolate sauce or a spoonful of nut butter. You might also pair it with vegan cookies or a slice of warm banana bread to create a satisfying dessert combo. If you want a lighter option, serve it alongside a fresh fruit salad or a handful of nuts for extra texture.
Coconut ice cream is a great choice for parties or family gatherings because it appeals to both kids and adults and fits various dietary needs. It’s also a refreshing finish after spicy meals or heavy dinners.
Expert Tips for Coconut Ice Cream
To get the best results with your coconut ice cream, keep a few tips in mind. Always use full-fat canned coconut milk to achieve that rich, creamy texture. Low-fat or light versions won’t give you the same luscious consistency.
Sweeten your ice cream according to your preference but keep in mind that some sweeteners affect texture differently. For example, pure maple syrup and honey add moisture and can make the ice cream slightly softer, while granulated sugar will keep it firmer.
If you want to experiment with flavors, add natural extracts like almond or coconut, or mix in cocoa powder or fresh fruit purees. Just fold them in after the base is blended to maintain smoothness.
When using the blender method, blend frozen cubes in short bursts and stir in between to avoid overheating and melting. You may need to add a splash of milk if the mixture becomes too thick to blend smoothly.
Finally, homemade coconut ice cream tends to freeze harder than store-bought, so let it thaw for a few minutes at room temperature before serving to get the perfect scoop.
How to Store Coconut Ice Cream
If you have leftovers, store your coconut ice cream in an airtight container in the freezer. Keep it tightly sealed to prevent ice crystals from forming and affecting the texture.
Try to consume it within two to three weeks for the best flavor. Before serving, transfer the ice cream to the refrigerator or let it sit at room temperature for about 10 minutes to soften slightly. This makes scooping easier and improves the creamy mouthfeel.
Avoid refreezing melted ice cream, as this can cause graininess. Instead, scoop out only what you plan to eat and store the rest properly right away.
Variation of Coconut Ice Cream
This basic coconut ice cream recipe is very versatile, allowing you to create many delicious variations. For a chocolate twist, add 2 to 3 tablespoons of cocoa powder to the base mixture before churning or freezing.
If you want a fruity version, try blending fresh or frozen mango, strawberries, or pineapple into the mixture before freezing. You can also stir in finely chopped fruits or nuts after churning.
For extra texture and flavor, mix in toasted coconut flakes, chopped nuts, or vegan chocolate chips just before the ice cream finishes churning.
To keep it sugar-free, use natural sweeteners like stevia or xylitol and adjust according to taste. You can also add warming spices such as cinnamon or cardamom to create a cozy flavor profile.
Feel free to experiment with different plant-based milks or extracts like almond or hazelnut for unique taste combinations.
Frequently Asked Questions About Coconut Ice Cream
What type of coconut milk is best for making coconut ice cream?
Always use full-fat canned coconut milk, as it provides the creamy texture needed. Avoid lite or coconut milk beverages, which are too thin.
Can I make coconut ice cream without an ice cream maker?
Yes! Freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender until smooth. This method works well and produces creamy results.
How long does homemade coconut ice cream last in the freezer?
Stored in an airtight container, it keeps well for two to three weeks. For the best texture, eat it within this timeframe.
Can I use other sweeteners instead of sugar?
Absolutely. Maple syrup, coconut sugar, honey, agave, brown sugar, or sugar-free options like xylitol all work. Adjust sweetness to your liking.
Is coconut ice cream suitable for people with dairy allergies?
Yes, it is naturally dairy-free and vegan, making it a great option for those with dairy allergies or lactose intolerance.
Can I add flavors or mix-ins to this coconut ice cream?
Definitely. Add extracts, cocoa powder, fruit purees, nuts, or toasted coconut flakes to customize your ice cream to your taste.
Coconut Ice Cream
Equipment
- Mixing Bowl
- Ice Cream Maker
- High-Speed Blender or Food Processor
- Freezer-Safe Container
Ingredients
- 1 ½ cups canned full-fat coconut milk
- ½ cup additional coconut milk or milk of your choice
- ⅓ cup sweetener of your choice (sugar, maple syrup, coconut sugar, etc.)
- ⅛ tsp. salt
- 1 ½ tsp. pure vanilla extract
- Optional flavor additions (cocoa powder, fresh fruit, spices)
Instructions
- In a mixing bowl, combine the canned coconut milk, additional milk, sweetener, salt, and vanilla extract. Stir until well blended.
- If using an ice cream maker, pour the mixture into it and churn according to the manufacturer’s instructions (about 20-30 minutes).
- For no ice cream maker, pour the mixture into ice cube trays and freeze until solid. Blend the frozen cubes in a high-speed blender until creamy.
- Store the ice cream in a freezer-safe container. Enjoy immediately or freeze until firm.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!