Coconut Milk Ice Cream

Why You’ll Love This Recipe

Coconut Milk Ice Cream is a rich, creamy, and dairy-free alternative to traditional ice cream. Made primarily from coconut milk, this treat is naturally vegan and perfect for those with lactose intolerance. Its subtle tropical flavor pairs beautifully with a variety of mix-ins, making it a versatile dessert for any season.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

full-fat coconut milksugarvanilla extractcornstarch or arrowroot starchsaltoptional mix-ins (like shredded coconut, chocolate chips, or fruit)

directions

Shake the cans of coconut milk well and pour them into a saucepan.

Add sugar and salt, and heat over medium, stirring until the sugar is completely dissolved.

In a small bowl, mix a few tablespoons of the warm coconut milk with cornstarch to form a slurry.

Stir the slurry back into the saucepan and continue cooking until slightly thickened, about 5-7 minutes.

Remove from heat and stir in the vanilla extract.

Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

Transfer the churned ice cream to a lidded container and freeze for at least 2-4 hours for a firmer texture.

Let sit at room temperature for 5-10 minutes before scooping and serving.

Servings and timing

This recipe yields approximately 1 quart (about 6 servings).
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 4-6 hours
Churning and freezing time: 2-4 hours
Total time: 6-8 hours

Variations

Add toasted coconut flakes for extra texture and flavor.

Swirl in fruit puree or jam for a fruity twist.

Mix in chopped nuts, dark chocolate chunks, or crushed cookies.

Use almond or peppermint extract for a flavor change.

Blend with matcha or cocoa powder for a green tea or chocolate version.

storage/reheating

Store in an airtight container in the freezer for up to 2 weeks.
To serve, let the ice cream soften at room temperature for 5-10 minutes for easier scooping.
Avoid repeated thawing and refreezing to maintain texture.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, pour the mixture into a freezer-safe dish, stir every 30 minutes for the first 3 hours, then freeze until firm.

Is coconut milk ice cream healthy?

It’s a good dairy-free option but still contains sugar and fat, so enjoy in moderation.

What kind of coconut milk should I use?

Use full-fat canned coconut milk for the best texture and richness.

Can I reduce the sugar?

Yes, but reducing too much may affect texture and creaminess.

Why does my ice cream turn icy?

Low fat or insufficient churning can cause iciness—ensure proper churning and freezing.

Can I use light coconut milk?

Full-fat is preferred, but light coconut milk can be used with slightly icier results.

Can I add alcohol?

A tablespoon of vodka or rum can improve scoopability without impacting flavor much.

How long does it last in the freezer?

Best enjoyed within 2 weeks for optimal texture and taste.

Can I use coconut cream?

Yes, but balance it with some coconut milk to prevent overly thick texture.

Is it vegan?

Yes, if made with plant-based ingredients and no animal-derived mix-ins.

Conclusion

Coconut Milk Ice Cream is a smooth, refreshing treat that satisfies sweet cravings without dairy. It’s easy to customize and perfect for hot days or anytime you want a light yet indulgent dessert. Give it a try and discover a new favorite frozen delight.

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