Coconut Ice Cream

5 from 282 votes

This coconut ice cream is sweet, creamy, and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required! 

coconut ice cream.

The best coconut ice cream recipe

You might remember that I’ve already showed you a few dairy free ice cream recipes- like oat milk ice cream and almond milk ice cream– but neither of them are as creamy as this. 

That said, you have two options in how you make it- either in a blender or in a traditional ice cream maker!

Regardless of which option you choose, the ice cream will be sweet, creamy, and perfectly scoopable. 

If you are worried that this may taste like coconut, don’t fret: it isn’t overpowering and you can completely mask the flavor! 

It’s completely dairy free and refined sugar free, and you can easily make it keto friendly! 

What is coconut ice cream made of?

This dessert needs just 3 ingredients to make and if you’ve made any of my other healthy desserts, you’ve probably got them all in your kitchen. Here are the ingredients you’ll need:

  • 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. 
  • Cashew OR almond butter. I enjoy using almond butter, but the cashew option works. If you’d like this recipe to be nut free, you can use tahini or sunflower seed butter. 
  • Maple syrup. Adds sweetness with no refined sugar. To keep it keto friendly, use keto maple syrup

How to make coconut milk ice cream

Step 1- Prepare ice cream

Start by adding all your ingredients into a high-speed blender and blend until smooth. Choose a blender with ice blending capabilities. 

Step 2- Let it set

Next, transfer into a loaf tin or freezer friendly container. If you can, place the loaf pan in the freezer first so it can chill prior to adding the mix into it. 

Place the coconut milk ice cream mixture into the freezer and for the first hour, stir it every 10-15 minutes. After the first hour, let it freeze for a further 3 hours.

Step 3- Serve

Now, remove the ice cream from the freezer and let it sit at room temperature for 15 minutes, to thaw slightly, before scooping and serving. 

coconut milk ice cream.

Can I make this in an ice cream maker? 

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 ice cream maker instructions until thick and creamy. Transfer to the freezer and allow to freeze for an hour. 

Tips to make the best coconut ice cream

  • Freeze your loaf pan/container 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. 

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 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 2 teaspoons of lemon extract and 2 tablespoons of coconut flakes.

Storage info

  • 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. 

FAQS about this coconut milk ice cream recipe

Does coconut ice cream contain dairy? 

Traditional coconut ice cream doesn’t have dairy in them. 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. 

Is almond milk or coconut milk better for ice cream? 

Both almond milk and coconut milk works well for ice cream, as seen in our almond milk ice cream recipe. However, as coconut milk is higher in fat, it naturally creates a smoother and creamier scoop. 

Is coconut ice cream healthy? 

With no refined sugar or dairy, coconut ice cream is a healthier option. When tweaked correctly, it is suitable for a keto diet. 

coconut milk ice cream recipe.

More keto ice cream recipes to try

coconut ice cream recipe.

Coconut Ice Cream with just 3 ingredients!

This coconut ice cream is sweet, creamy, and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required! 
5 from 282 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 10 servings
Calories: 116kcal
Author: Arman

Ingredients

Instructions

  • Place a freezer-friendly container or loaf pan in the freezer.
  • In a food processor or high speed blender, add all your ingredients 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.

Notes

A serving is approximately 1/4 cup.
* You can use any nut or seed butter of choice.
** For a keto option, use keto maple syrup.
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. 

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Sodium: 1mg | Potassium: 141mg | Fiber: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Comments

    23 thoughts on “Coconut Ice Cream

    1. What size portion is one scoop?
      Also, is this regular coconut milk or unsweetened?
      Thank you for the recipe!

    2. can this recipe be used in popsicle molds, and, if so, can they be left in the freezer for more than a week?

    3. This recipe is AMAZING! Just made it today and I’m already imagining all the different flavours I could add in. Ice cream is the one thing I’ve been missing this summer. Thank you, thank you, thank you!!

    4. I just made this….it is not even hard yet, but licking the spoon is delicious!! I used sunflower butter, agave for the sweetener and almond flavoring, as I didn’t have coconut. OMG, hubby will be pleased, he is the ice cream eater. Love, love, love your sight/recipes.

    5. Could I use powdered pb for this? And does it have a pb flavor as default because of the use of peanutbutter?

    6. Hi Arman ,

      Greetings from Florida!

      I just found your site and am really looking forward to sharing in your wonderful recipes. Coconut Milk Ice Cream will be my first.
      Please tell me the best container to use to store your ice creams/frozen deserts. Are you speaking of a metal loaf pan covered with plastic or a glass loaf pan? Or is there a brand of plastic w/cover suitable for storing ice cream?

      Thanks for your time and have a great day….

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