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!
I couldn’t find cashew butter so i used almond butter, even though i only had about 1/3 a cup and it turned out great!
I used almond butter and it taste like almonds 🙁 next time I will leave this step out.
Hi Jessica- I would suggest cashew butter as a first option, as it’s the most mild tasting. I like using Kirkland almond butter, which is the most mild tasting.
Love it delicious trying it with blueberrys
Hy, greetings from Romania! 🙂 i’m Dana
i have a a question… for this recipes you have another picture…
what where the toppings?
thank you
Daniela
From this https://ro.pinterest.com/pin/311311392999834168/
Hi Daniela, that’s just topped with a combo of toasted and desiccated coconut flakes. It definitely packs a coconutty punch 😛
Amazing!!! I used peanut butter and honey. It was so easy to make. I brought it to rosary group for dairy free prayer warriors & all of us liked it more than regular ice cream.
Love to hear that!!
This is my go-to coconut ice cream recipe and ones I feel good serving my kids who have dairy allergies. It’s so creamy and so much cheaper than store-bought dairy free ice creams. I love how you don’t even need an ice cream machine.
I hear you, Eloise- I actually developed this recipe after I had to cut out dairy for a month and paid $11 from Whole Foods for a pint of dairy free ice cream. And it wasn’t even as creamy haha! 🙂
Thank you Arman for sharing this recipe!
I had almond butter and it turned out delicious!! I want to try coconut cream next time instead of milk for even more creaminess. I can’t wait to serve it to my family on their next visit!
🙂 Nelly
Hi, can I use Sweetened condensed coconut milk (and not use maple syrup) or coconut whipping cream? Thanks, Sandra
Hi Sandra- I wouldn’t for this recipe, unless you change all the other ingredients. The condensed milk will affect the overall texture and sweetness.
3/4 cup almond butter is too much. That’s all I taste!
It needs to be 3/4 cup of nut butter for richness. You could use cashew butter, which is what i recommend first, as it’s the least overpowering 🙂
Only taste I get is Almond butter. I might as well just have eaten the almond butter straight from the jar. I even added 1.5 teaspoons of coconut flavoring. What a disappointment!
Hi Ann- I’m sorry to hear that- I do recommend cashew butter as the first option, as it is super mild tasting. If you try it again, I do recommend using cashew butter.
Very good recipe. Coconut is so good for summer!
Your recipe is not explained clearly to a beginner. Is there already prepared coconut milk or one can prepare it at home and you didn’t show what makes the cream to thicken please make things clear and easy for us the beginners if really you want to teach from your heart .
Hi Cynthia, sorry for any confusion. You should be able to find cans of coconut milk in your local supermarket. You want to chill those and then open them. Sitting at the top of those cans should be some thick coconut cream, this is what we want to make the ice cream 🙂 You might even be able to find cans of coconut cream specifically. Hope this helps.
I’d like to live in a world where vegetables taste as good as this dessert. Alas, not the case. This is beyond delicious. It’s crave-worthy.
Hi,
I made this icecream yesterday night using your almond butter recipe. Haven’t tried finishing product but the mixture was tasting yumm. I also added some shredded fresh coconut to it.
Really delicious, give it a try!
Could you add protein powder to this?
I haven’t tried! Feel free to experiment and see!
Arman, your coconut milk ice cream is a game changer- how did I not know that coconut milk would produce a creamy ice cream? Here’s me telling my kids that you can only make ice cream with heavy cream but that is not the case. We can’t wait to try your flavor variations: I think peppermint extract and chocolate chips?
Aw, thanks Melinda. Don’t fret, before culinary school I literally thought the same thing… I would have considered it sorbet haha!
I LOVE mint chocolate chip ice cream and that sounds so good- just be wary that some peppermint extracts are SUPER potent, and they actually intensify in frozen desserts, so start super conservative- I’m talking 1/2 teaspoon for the entire batch. Any more and you risk it being a little medicinal tasting.
This was absolutely wonderful and I didn’t even add the maple syrup. And I made my own cashew butter. I will definitely be making this again.
Thank you you re so kind. I can t wait for the next recipe
Best coconut milk ice cream recipe EVER! SO creamy!!
Thank you so much
thanks
I just made this and LOVED IT! I did add a handful
of heath bits for a lil crunch factor … I know it isn’t the healthiest thing to add but it’s not something I eat lots of or everyday so I thought why not.
😀 Thanks, Jilly!
Does it taste like peanut butter?
Can I double this recipe for the ice cream maker?
You could try!
Just made this and it was sensational- mine was a little darker but it was the new almond butter I used!
Can I use honey instead of maple syrup?
Thanks.
Yes you can!
thank u so much for all the guilt free and healthy receipes you share with us.thanks for the tips like variations to icecream. it’s eve in detail.
like to learn vegan cheese. feta cheese related from your end .
thanks once again
This is the most delicious alternative to traditional ice cream! Creamy, rich, sweet without the sugar. Made with the cocoa. If you’ve got a frozen ice cream maker it doesn’t need to go in your freezer first.
I make this once a week- such a good dairy-free fix!
Thanks, Carmen!
Love this coconut ice cream.
Can I use lite canned coconut milk?!
It won’t turn our well!
Thank You Thank You Thank You
You have some of my favorite recipes
Made so simple and easy..
This is wonderful!! I’m going to enjoy following you I think.
Outstanding…added toasted coconut on top!!!
Can you use canned coconut cream?
Yes, aabsolutely!
Thanks so much for coconut Ice cream. Can’t wait to try it.
Please do!
Your recipes are true.
can you give me the exact measurements? i want to make it on my day off. thank you
There is a full recipe card!
This is the most delicious alternative to traditional ice cream! Creamy, rich, sweet without the sugar. Made with the cocoa. If you’ve got a frozen ice cream maker it doesn’t need to go in your freezer first.
Yes!! Thanks, Marie!
Healthy, easy, YUMMY!!! Thank you!!!
Can I use peanut butter as substitute
You can!
This looks so good but does it have a maple taste at all?
Not at all 🙂
Thank you for the recipe!!
I made this coconut ice cream and it was fairly easy especially for someone who hasn’t made ice cream before!
I like that is was creamy and the good coconut flavor and it also looked like real ice cream!
Next time I would triple the keto homemade syrup. I doubled the syrup this time but it needed just a bit more for me😋
Can you use an ice cream maker for this coconut ice cream?
Hi there, can I use peanut butter instead of cashew butter ?
You can try and see!
I made this last night and it was so good! I used coconut milk, almond butter and keto maple syrup. I want to try the strawberry option next…do you recommend using coconut milk, strawberries and keeping the maple syrup?
Yes! For sure 🙂
Can’t wait to make this. I will also try the sugar free maple syrup. Didn’t know there was such a thing. Heading to Sprouts! Thanks for the recipe!
I made a double recipe and have it churning in my countertop Cuisinart ice cream maker. Hope it freezes all right this way, didn’t see why it wouldn’t.
My ice cream is not white tho due to the almond butter. How is yours white Arman?
Hi Ann! Sorry, in the body of the post we mentioned using cashew butter which is super light and the recipe card only seems to highlight the almond butter. You can try that next time if you want it the same color.
is coconut water the same as coconut milk?
No it is not.
Oh so excited to tell you that when I was making my ice cream I had to make some almond butter and I made a comment on your almond butter recipe just a minute ago. When I used it with over toasted almonds and my pure maple syrup not homemade, and I add some coconut extract and some vanilla, let me tell you it tastes like a coconut almond ice cream it took the color of the almonds which are kind of brown and it is absolutely delicious. I need to know how you kept your ice cream so white!
Hi! Sorry the notes in the body says we used cashew butter! But almond butter shouldn’t be too much darker 🙂
Easy and very tasty! I made it with almond butter, coconut whipping cream and sugar free maple syrup to keep it keto. Soooo yummie!!
What can i substitute maple syrup for? Can I use erythritol?
Honey or agave.
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….
like a metal or glass pan 🙂
can I use honey instead of maple syrup or agave nectar?
I haven’t tried but I don’t see why not!
Could I use powdered pb for this? And does it have a pb flavor as default because of the use of peanutbutter?
No that won’t work .
So easy and healthy. Definitely going to make
Looks fantastic. I’m going to make it
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.
Is the almond/cashew butter/tahini a necessary ingredient or is it optional?
What is the cholesterol count on this
Not sure, I don’t calculate that 🙂
Can you add almond extract for coconut flavor
Can I use honey instead of the maple syrup?
I don’t see why not!
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!!
Thank you so much for the feedback!
can this recipe be used in popsicle molds, and, if so, can they be left in the freezer for more than a week?
I haven’t tried, feel free to experiment and see!
It is so yummy I add chocolate chips instead of coconut chunks. Thank you so much for the recipe
What size portion is one scoop?
Also, is this regular coconut milk or unsweetened?
Thank you for the recipe!
Canned coconut milk. Portion size is based on a 1/3 cup serving.
A comment or asked this question and you Both regular and unsweetened coconut milk are sold in a can. Your answer was canned coconut milk. Which canned coconut milk? Regular or unsweetened? Being low carb, can I use unsweetened coconut milk? Thanks for sharing!
I always use unswewetened in a can 🙂
It’s the canned coconut milk that’s used in asian cooking, not the beverage. When you open the can, it should be half hard coconut oil.
thanks, sounds yummy.
So welcome!
How did you getbyoura white? mine is beige colored from the almond butter . befire adding Southington in .adding blueberries makes it really odd colored. Also it tasted very coconutty before adding in blueberries ..what did I mess up?
Or maybe I should stick to the heavy cream ice cream ?