Coconut Ice Cream
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My coconut ice cream is sweet and creamy, made with coconut milk. Made with just 3 ingredients, there is NO ice cream maker required!
Turning coconut milk into ice cream- it works!
One of my favorite frozen dessert hacks is using a can of coconut milk to make 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.
I’ve made many ice creams with heavy cream before, but I never expected coconut milk to replicate the same texture. Seriously, it is so creamy and sweet, and it melts in your mouth. This is why I make it on repeat:
- Ice cream maker or not. I’ve tested this recipe both ways, and it works beautifully whether you use an ice cream maker or a blender.
- No overpowering flavor. If you are worried it will taste strongly of coconut, don’t be. The flavor is subtle and easy to mask with mix-ins or extracts. Just ask my partner, who can never tell the difference.
- Wholesome ingredients. No dairy, no egg yolks, and no heavy whipping cream.
★★★★★ REVIEW
“Best coconut ice cream recipe EVER! SO creamy!!” – Katrina
Ingredients needed
- Coconut milk. Use full-fat coconut milk and chill it beforehand. I don’t recommend carton milk, as the ice cream won’t set. If that’s all you have on hand, coconut cream works just as well. In terms of brands, I really like the flavor of Native Forest, and it has a clean ingredient list (just coconut milk – no fillers, thickeners, or gums!).
- Cashew OR almond butter. I enjoy using cashew butter, but almond butter works as well (though 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, though I find it a little overpowering.
- Vanilla extract. Optional, but I recommend adding this to prevent any overpowering coconut flavor.
- Salt. Optional, but a pinch elevates the sweet 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 before adding the ice cream mixture. I find this helps the ice cream mixture freeze quickly and also prevents freezer burn.
- Stir regularly. I recommend stirring the ice cream mixture (yes, from the freezer) every 10 to 15 minutes for the first hour (so 3 to 4 times). This prevents the ice cream from solidifying too quickly and makes the end result nice and scoopable.
- My trick for scoopability. Adding 1 ounce (1 standard shot) of vodka helps prevent the ice cream from freezing rock hard. Since alcohol doesn’t freeze completely, the texture stays smoother and easier to scoop.
3-Ingredient Coconut Ice Cream
Video
Ingredients
- 13 1/2 ounces canned coconut milk chilled
- 3/4 cup cashew butter or almond butter * See notes
- 1/4 cup maple syrup
Instructions
- 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.
Notes
Nutrition
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.
More dairy free ice cream recipes
Originally updated May 2023
Great job!
Thanks so much Sue! So glad you enjoyed the recipe.
I can only buy roasted cashew or almond butter. Will that taste odd?
No it won’t- it will just have a subtle richness (which is a good thing!) because roasted nut butter has that elevated flavor to it. 🙂 Let me know how you go!
What if I do want this to taste like coconut ice cream? What should I change?
Also, does this taste like the nut butter at all?
Thanks!
Hi Sarah- if you use almond or cashew butter, you won’t taste it. To amp up the coconut flavor, I suggest adding 1/2 teaspoon of coconut extract. It’s quite potent, so don’t add any extra until you’ve tasted the ice cream.
Hi Arman!
My apologies for not greeting you earlier. I appreciate you responding. I’ll let you know how it turns out, God willing!
While the ice cream was delicious, I wouldn’t call it a coconut ice cream. It very much looks and tastes like a Cashew ice cream that has a coconut base. We are a little confused to how you get your white ice cream pictured in your recipe with ingredients 2 of which are brown? Once again delicious ice cream but certainly not the coconut ice cream we were hoping for.
Hi Seth! Thanks for the feedback- Maple syrup doesn’t really darken it, and cashew butter is almost white- it could be the brand you use? For a more pronounced coconut flavor, you can definitely add some coconut extract.
This is a great tasting ice cream option. It taste best a little soft, after sitting out for a minute (or 15). This recipe has unlimited variations you can add. I added extra maple syrup and a table spoon of vanila flavor. I let it thaw for a bit then scrape it from the side to serve like soft serve. It is very good. Thank you!
Thanks for the lovely feedback, Kim- this really is a simple and easy recipe with tons of variations. Love the addition of extra maple syrup 🙂
My partner rates this the greatest ice cream ever.
Thank you so much Arman.
Aw, thanks so much, Bron- I appreciate your lovely comment and star rating!
Can I use coconut cream
Please text answer
Hi Ellen- yes, you can! I emailed you, but I’ll also reply here: It’ll be even easier to scoop and chill, because of the higher fat content 🙂
This ice cream is to die for…delicious
Thanks Linda! It is pretty amazing, if I do say so myself. So glad you liked it!
Hi there…Really nice recipe….cant wait to see more
So glad you enjoyed this ice cram Miranda. Let us know if you try any other recipes.
Hi, do we have to use canned coconut milk? In Malaysia we can buy freshly squeezed coconut milk! Can I use this?
Hey Anuja, unfortunately freshly squeezed coconut milk is usually strained to remove a lot of the fat content, which is important for this recipe. If you have access to coconut flesh, you can blend this with your freshly squeezed milk to increase the fat content though. Let us know how you go!
Thank you dear 🌹💖❤️❤️💖🌹
If you add brewed coffee or espresso for flavor, will it be too liquid?
Hi Lori- I think it should be okay, as long as the other ingredients remain the same. You could also use coffee extract.
I added a little condensed milk & coconut extract and my gosh the whole tub went pretty quick!