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This coconut ice cream is sweet, creamy, and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required!
You might remember that I’ve already shown you a few dairy-free ice cream recipes- like oat milk ice cream and almond milk ice cream– but neither of them is as creamy as this.
Table of Contents
- Why this recipe works
- Ingredients needed
- How to make coconut ice cream
- Can I make this in an ice cream machine?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More ice cream recipes to try
- Frequently Asked Questions
- Coconut Ice Cream (3 Ingredients!) (Recipe Card)
Why this recipe works
- 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. the ice cream will be sweet, creamy, and perfectly scoopable.
- 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!
- Diet friendly. Because it has no dairy, it makes for a fabulous vegan ice cream!
What I love about this coconut ice cream recipe is that, unlike other ice cream recipes that call for egg yolks or heavy whipping cream, these contain neither yet yield the most perfect dessert.
Ingredients needed
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.
Ingredient swap
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 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.
- Vanilla extract. Optional, but this reduces the overwhelming coconut flavor.
How to make coconut ice cream
Simple is an understatement when it comes to this recipe.
You follow a simple 3-step process to make it, and no ice cream maker is required.
Ready to make some ice cream?
Step 1- Prepare ice cream
Add 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 before adding the mix into it.
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
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.
Can I 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.
Tips to make the best recipe
- 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.
- Add a pinch of sea salt to really bring out the natural sweetness.
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.
Storage instructions
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.
Recommended tools to make this recipe
- Blender. My go-to blender that has ice-blending capabilities.
- Food processor. Don’t have a blender? A food processor works well in a pinch!
- Loaf pan. A good non-stick loaf pan to freeze the ice cream in it.
More ice cream recipes to try
- Keto ice cream
- Avocado ice cream
- Cottage cheese ice cream
- Peanut butter ice cream
- Protein ice cream
- Superman ice cream
Frequently Asked Questions
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.
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. You can also try cashew milk (like in cashew milk ice cream).
With no refined sugar or dairy, coconut ice cream is a healthier option. When tweaked correctly, it is suitable for a keto diet.
Coconut Ice Cream (3 Ingredients!)
Ingredients
- 1 13.5 oz can coconut milk chilled
- 3/4 cup almond butter or cashew butter * See notes
- 1/4 cup maple syrup ** See notes
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.
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!
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.