Coconut Ice Cream | Get Inspired Everyday! (2024)

This Coconut Ice Cream has been a staple in our house for so many years, and no one ever knows it’s dairy free! It’s super creamy, perfect with so many different baked desserts, and it’s paleo and vegan as well. This vanilla-scented version of Coconut Milk Ice Cream is just 3 simple ingredients and a creamy-dreamy texture. It’s the perfect dairy-free and vegan ice cream for everything you can think of all summer long. And don’t miss trying it in my Cookie Dough Ice Cream Sandwiches!

This ice cream… it’s silky smooth and so delicious. It reminds me of my childhood days getting strawberry sundaes with soft serve at a certain popular chain restaurant. This recipe is also my all-time most popular dessert recipe on the blog. I’ll admit I was a little shocked this is the case considering how many chocolate recipes I’ve made. (But I guess everyone likes ice cream as much as I do!)

Watch How To Make Coconut Ice Cream

Ingredients & Substitutions

• Coconut Milk – full fat coconut milk is a must here for the best texture, or go all out with coconut cream for the creamiest texture. Coconut milk overall makes a lower-fat ice cream than traditional dairy. So you don’t want to go with low-fat coconut milk because it will make a much icier texture. Also, don’t sub in coconut milk from the carton because it’s too watery for a nice creamy ice cream. It will give you a texture more like an icy sorbet.
• Sweetener – I like to use Grade A amber maple syrup that I get from Costco for a pretty good price. It has a very light maple flavor that doesn’t overwhelm here, but you can use honey as well. Make sure your honey is fully smooth and not crystalized before blending it with coconut milk. I also recommend blending it together with room-temperature coconut milk so it doesn’t seize up, then chill the mixture before adding it to the ice cream maker.
• Vanilla – extract, vanilla bean paste, or scraping out the center of a halved vanilla bean all work well here. Vanilla extract is the most budget-friendly, but vanilla bean paste is convenient and very tasty for special occasions.
• Sea salt – is very important to the overall flavor of this ice cream. Definitely don’t omit it because the ice cream will taste flat.

Step 1: Blend all the ingredients listed in a blender at low speeds until smooth. Chill thoroughly in the refrigerator if your coconut milk isn’t pre-chilled. If all your ingredients are at room temperature, you can also whisk them together and then chill, no need for a blender if you don’t have one.

Step 2: Churn the coconut mixture according to the manufacturer’s instructions. I like to take the ice cream out when it’s just a firm enough consistency that it sticks to a spoon when you lift some out.

Step 3: Transfer the ice cream to a suitable freezer container, seal it with a lid, and freeze it for a firmer texture if desired.

Important Note: This Coconut Ice Cream will become rock hard when fully frozen. To bring it back to a scoopable texture, place it on the counter for 20+ minutes or for the most even texture place it in the fridge for 45 minutes to soften it.

FAQ’s

Storing leftovers

• To store – place any leftovers into a sealed container or bowl suitable for the freezer. Place the container in the freezer and use within 2 weeks for the best texture. This ice cream will last 1 month for sure, but it does get more icy over time in the freezer.
• Refreeze – if you find your ice cream is too icy after some time in the freezer, you can melt it in the fridge and refreeze it in your ice cream machine. The texture is almost as good as the first time around.

How to make this ice cream without an ice cream maker

1. First, blend together all the ingredients.
2. Next freeze the mixture in ice cube trays, keeping back about 1/2 cup liquid.
3. When the ice cream cubes are frozen, add them to a high-speed blender with your reserved, (refrigerated) 1/2 cup liquid ice cream base. You can also do this in a food processor, but you may need to do small batches.
4. Blend on low speeds using the tamper until you have thick and creamy ice cream.
5. Serve immediately, or freeze for a couple of hours for a firmer texture, stirring every 30 minutes to break up the crystals forming.

Notes about blending ice cream in your blender

• This only works with a high-powered blender, and it’s hard work even for them. If you don’t have a high-powered blender, I absolutely wouldn’t attempt to blend ice cream. You can try the same method in a food processor instead – I use my Cuisinart.
• It’s super important to monitor the blending constantly. Don’t step away for a moment because blending ice cream is hard on a blender. By monitoring and using the tamper, everything ‘should’ be fine. I have a Vitamix and it has a safety feature that turns the blender off if it starts to overheat. So that definitely gives me some peace of mind.

More dairy-free & coconut milk ice cream recipe inspiration

• Creamy Coconut Banana Nice Cream
• Coconut Lime Ice Cream
• Chocolate Fudge Ice Cream
• Healthy Chunky Monkey Nice Cream
• Caramelized Banana Vanilla Bean Ice Cream

Final tip: It seems like theabout the amount of sweetener varies with people liking every amount from 1/4 cup to 1 cup. My advice is to start with a small amount of sweetener, and keep adding until it tastes right to you! Also keep in mind that once the coconut mixture is frozen, it won’t taste as sweet as when it was a warmer temperature.

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Coconut Ice Cream

Yield: 8 servings

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