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.
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!
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. “Best coconut ice cream recipe EVER! SO creamy!!” – Katrina
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.
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.
Storage instructions
To store: Store leftovers in the freezer in its container for up to 2 months. 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. 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.
To serve: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.
Frequently asked questions
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Originally updated May 2023, updated and republished July 2024
