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
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!