My coconut ice cream is sweet and creamy and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required!
Love dairy-free ice cream recipes? Try my almond milk ice cream, cashew milk ice cream, oat milk ice cream, and protein ice cream next.
One of my favorite frozen dessert hacks is using a can of coconut milk and transforming it into my creamy coconut milk ice cream. It skips the dairy completely and yields the creamiest, richest ice cream ever… and it’s SO easy to make.
Table of Contents
Why I love this recipe
- Ice cream machine or not. You have two options in how you make it- either in a blender or in a traditional ice cream maker!
- Best texture. It’s creamy, sweet, and melts in your mouth.
- No overpowering flavor. If you are worried that this may taste like coconut, don’t fret: it isn’t overpowering and you can completely mask the flavor!
- Wholesome ingredients. No dairy, no egg yolks, and no heavy whipping cream.
- Diet friendly. Because it has no dairy, it makes for a fabulous vegan ice cream!
★★★★★ REVIEW
“Best coconut ice cream recipe EVER! SO creamy!!” – Katrina
Ingredients needed
- Coconut milk. Full fat and chilled coconut milk from a can. Do not use coconut milk from a carton or your ice cream won’t set. Don’t have coconut milk on hand? Coconut cream works in the same way and is just as rich and creamy!
- Cashew OR almond butter. I enjoy using cashew butter, but almond butter also works (although the ice cream will be darker in color). If you’d like this recipe to be nut free, you can use tahini or sunflower seed butter.
- Maple syrup. Adds sweetness without any refined sugar. Honey will also work.
- Vanilla extract. Optional, but this reduces the overwhelming coconut flavor.
Find the printable recipe with measurements below.
How to make coconut ice cream
Step 1- Prepare ice cream. Add all your ingredients into a high-speed blender and blend until smooth.
Step 2- Let it set. Transfer into a loaf tin or freezer-friendly container. Place the coconut milk ice cream mixture into the freezer and stir it every 10-15 minutes for the first hour. After the first hour, let it freeze for a further 3 hours.
Step 3- Serve. Remove the ice cream from the freezer and let it sit at room temperature for 15 minutes to thaw slightly before scooping and serving.
How to make this in an ice cream machine
If you have an ice cream maker, you can definitely make this coconut milk ice cream in it!
Follow the blender directions and freeze the mixture for about 45 minutes. Once it has frozen slightly, transfer it to the ice cream maker. Follow the manufacturer’s instructions and churn until thick and creamy. Transfer to the freezer and allow to freeze for an hour.
Arman’s recipe tips
- Freeze your loaf pan prior to adding the ice cream mixture into it. This helps the ice cream freeze faster and helps it avoid any freezer burns.
- You must stir the mixture every 10-15 minutes for the first hour. This helps the ice cream from solidifying too quickly and helps make it scoopable.
- For an even creamier and smoother texture, add 1 ounce (1 standard shot) of vodka. This doesn’t add any alcohol flavor.
- Add a pinch of sea salt to really bring out the natural sweetness.
Flavor variations
The beauty of this coconut ice cream recipe is how easy it is to change up the flavor! Here are some of our favorites:
- Peanut butter: Swap out the almond butter for creamy peanut butter.
- Cookie dough: Fold through 1/2 cup of edible cookie dough and 1/4 cup of chocolate chips.
- Mint chocolate chip: Add 1/2 teaspoon of peppermint extract and 1/4 cup of chocolate chips.
- Caramel pecan: swirl through 1/2 cup of caramel syrup and 1/4 cup of finely chopped pecans.
- Strawberry: Add 1-2 cups of frozen strawberries.
- Chocolate: Add 1/2 cup of cocoa powder and 1/2 cup of chocolate chips.
- Lemon Coconut: Add two teaspoons of lemon extract and two tablespoons of coconut flakes.
Storage instructions
To store: Store leftovers in the freezer in its container for up to 2 months.
To serve: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.
Frequently asked questions
Traditional coconut ice cream doesn’t contain dairy. However, sorbets and coconut ice cream blends may contain added dairy or heavy cream. Be sure to double-check the ingredient list to make sure they are certified dairy-free.
With no refined sugar or dairy, coconut ice cream is a healthier option. When tweaked correctly, it is suitable for a keto diet.
More homemade frozen desserts
-
Place a freezer-friendly container or loaf pan in the freezer.
-
In a food processor or high speed blender, add the coconut milk, cashew butter, and maple syrup, and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
-
Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
-
Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
* You can use any nut or seed butter of choice.
Ice cream machine method: Follow the blender directions and freeze the mixture for about 45 minutes. Once it has frozen slightly, transfer it to the ice cream maker. Follow the manufacturer’s instructions and churn until thick and creamy. Transfer to the freezer and allow to freeze for an hour.
TO STORE: Ice cream should be stored in the freezer in its container for up to 2 months.
TO SERVE: Remove the ice cream from the freezer 15 minutes before serving to let it thaw out slightly.
Serving: 1servingCalories: 195kcalCarbohydrates: 13gProtein: 4gFat: 13gSodium: 9mgPotassium: 224mgFiber: 1gSugar: 5gVitamin C: 1mgCalcium: 23mgIron: 2mgNET CARBS: 12g
Originally updated May 2023, updated and republished July 2024
