Coconut Milk Ice Cream Recipe

If you’ve been craving something creamy, refreshing, and dairy-free, this coconut milk ice cream recipe will become your new obsession. It’s smooth, tropical, and ridiculously easy to make, no fancy equipment required!

Coconut milk ice cream has gained massive popularity lately. In fact, according to a Grand View Research report, the global vegan ice cream market surpassed $600 million in 2024, with coconut-based ice cream being one of the fastest-growing segments. It’s not only perfect for vegans or those who are lactose intolerant, but also for anyone who loves a lighter, silkier twist on the traditional dessert.

Let’s dive into how to make this dreamy treat at home with just a few ingredients.

Why you’ll love this coconut milk ice cream recipe

This isn’t just another ice cream recipe, it’s a simple, wholesome dessert that feels indulgent but fits a balanced lifestyle.

Here’s why it’s a winner:

• Dairy-free and vegan-friendly – made entirely with plant-based ingredients.
• Ultra creamy texture – rich coconut milk creates a luscious consistency.
• Customizable flavor base – perfect for adding chocolate, fruit, or caramel swirls.
• Easy to make – only 5 minutes of prep before it chills.
• No churn required – you don’t need an ice cream maker to make it deliciously smooth.

Pro Tip: Chill your coconut milk overnight before starting. This helps separate the cream from the water and guarantees that rich, velvety scoop every time.

Ingredients you’ll need

This coconut milk ice cream recipe only requires a few simple ingredients, most of which you probably already have at home.

Base ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk (not light)
• ½ cup pure maple syrup or agave nectar
• 1 tbsp vanilla extract
• Pinch of sea salt

Optional add-ins for flavor variations:

• ½ cup shredded coconut for texture
• 2 tbsp cocoa powder for chocolate coconut ice cream
• ½ cup fresh mango or pineapple chunks for tropical flavor
• ¼ cup chopped dark chocolate or nuts for crunch

Pro Tip: Always use full-fat coconut milk. Light versions contain more water and tend to freeze icy rather than creamy.

Step-by-step guide to making coconut milk ice cream

Making coconut milk ice cream at home is a lot easier than you’d think. Here’s how to make it from scratch in just a few steps.

Step 1: Chill and prep your ingredients

Start by placing your cans of coconut milk in the fridge overnight. When chilled, the thick coconut cream separates from the watery liquid, which is exactly what you want for a creamy base.

Once ready, shake the cans gently and pour the contents into a mixing bowl. You can use the entire can, or scoop just the thick cream for an even richer texture.

Pro Tip: If your kitchen is warm, keep your mixing bowl chilled in the fridge too. It helps prevent the coconut milk from separating while blending.

Step 2: Blend the base

In a blender or food processor, combine:

• Coconut milk
• Maple syrup (or your chosen sweetener)
• Vanilla extract
• A small pinch of sea salt

Blend on medium speed for 30–40 seconds until the mixture is silky smooth. Taste and adjust sweetness if needed.

This step ensures everything emulsifies properly and creates that luxurious ice cream consistency once frozen.

Step 3: Add flavor and texture

Here’s where you can have fun.
Stir in any of your favorite add-ins like cocoa powder, shredded coconut, fruit purée, or chocolate chunks. Don’t overblend if you want texture, just fold them in gently with a spatula.

If you’re making multiple flavors, divide the base and mix different add-ins for variety.

Step 4: Freeze it right

Pour the mixture into a loaf pan or freezer-safe container. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming.

Freeze for at least 4–5 hours or overnight. Every hour during the first few hours, give it a quick stir to break up any ice crystals. This simple “no churn” technique helps keep the texture extra smooth.

When ready to serve, let the ice cream sit at room temperature for 5–10 minutes before scooping. Coconut milk tends to harden more than dairy, so a brief thaw softens it to that perfect creamy scoop.

Pro Tip: For the ultimate scoopable texture, add 1–2 tbsp of vodka or rum before freezing. It lowers the freezing point and keeps the ice cream soft without affecting the flavor.

Flavor variations to try

This coconut milk ice cream recipe is like a blank canvas, you can make endless versions without changing the core base.

Here are some crowd-favorite variations:

1. Chocolate coconut ice cream
Add 2 tbsp unsweetened cocoa powder and a drizzle of melted dark chocolate before freezing.

2. Mango coconut ice cream
Blend in ½ cup fresh or frozen mango chunks and a squeeze of lime juice for a tropical twist.

3. Strawberry swirl
Swirl in homemade strawberry purée or jam before freezing for a beautiful pink marble effect.

4. Coffee coconut ice cream
Stir in 1 tbsp instant espresso powder for a rich, mocha-inspired dessert.

5. Coconut cookie crunch
Mix in crushed cookies or graham crackers for a fun, textured bite.

Pro Tip: Divide the base into smaller containers and make a few flavors at once, perfect for a mini ice cream bar at your next dinner party.

How to store coconut milk ice cream

Proper storage keeps your homemade ice cream smooth and scoopable for longer.

• Use an airtight container: Prevents freezer burn and ice crystals.
• Press parchment paper on top: Keeps air out and maintains texture.
• Store in the back of your freezer: The temperature is more stable than the door.

Homemade coconut milk ice cream keeps well for up to 2 weeks, but let’s be honest, it rarely lasts that long!

Why coconut milk works so well for ice cream

Coconut milk is magic in frozen desserts because of its high fat content and natural emulsifying properties. Unlike almond or soy milk, coconut milk mimics dairy cream almost perfectly, producing that indulgent mouthfeel we all love.

It’s also rich in medium-chain triglycerides (MCTs), healthy fats known to boost energy and metabolism. Studies show that MCTs can increase calorie burning by up to 5% per day, making this dessert surprisingly satisfying and balanced when enjoyed in moderation.

Pro Tip: Always opt for canned coconut milk, not the boxed versions meant for coffee or smoothies, they’re too diluted for ice cream making.

Tips for making the creamiest coconut milk ice cream

1. Chill everything. Cold ingredients blend better and reduce separation.
2. Use full-fat coconut milk. It’s the secret to that rich, creamy texture.
3. Sweeten to taste. Coconut milk has natural sweetness, so adjust gradually.
4. Don’t skip the salt. It enhances the flavor and balances sweetness.
5. Mix occasionally while freezing. This prevents icy spots.

Pro Tip: If your ice cream turns too hard after freezing, pulse it in a food processor for 10 seconds before serving. It’ll become perfectly creamy again.

Common mistakes and how to fix them

1. Icy texture: Caused by too much water or using light coconut milk. Always go full-fat.
2. Too hard: Add a tablespoon of alcohol (like rum or vodka) or a small amount of corn syrup to keep it soft.
3. Separation: Blend longer to emulsify, and store in airtight containers.
4. Overpowering coconut flavor: Mix in vanilla, cocoa, or fruit to balance it out.

Pro Tip: To make a “neutral” version that doesn’t scream coconut, blend in 2 tbsp of almond butter or cashew butter. It smooths the flavor beautifully.

Health benefits of coconut milk ice cream

This treat doesn’t just taste amazing, it’s full of nutritional perks too.

• Dairy-free & vegan: Ideal for lactose intolerance or plant-based diets.
• Contains MCT fats: Supports energy and may promote weight balance.
• Lower in sugar than store-bought versions: You control the sweetness.
• Rich in minerals: Coconut milk contains iron, potassium, and magnesium.

According to Healthline, coconut milk also contains lauric acid, a fatty acid linked to improved heart health and immunity. So yes, it’s dessert, but one with benefits.

FAQs

Final thoughts

This coconut milk ice cream recipe proves that dairy-free desserts can be just as decadent as traditional ones. It’s simple, refreshing, and endlessly customizable, perfect for summer days, late-night treats, or impressing guests at your next dinner party.

Once you try it, you’ll never go back to store-bought ice cream again. It’s pure, creamy coconut bliss in every scoop.

So grab your blender, chill your coconut milk, and make yourself a batch of this creamy coconut perfection. You deserve it.

Coconut Milk Ice Cream Recipe

0

from

0

votes

Course: DessertsCuisine: AsianDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

minute

Calories

210

kcal

A rich, dairy-free coconut milk ice cream made with simple ingredients and no churn required. Creamy, smooth, and perfectly sweet with a tropical touch.

Ingredients

• Base ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk (not light)

• ½ cup pure maple syrup or agave nectar

• 1 tbsp vanilla extract

• Pinch of sea salt

• Optional flavor additions:

• 2 tbsp cocoa powder for chocolate coconut ice cream

• ½ cup fresh mango or pineapple chunks for a tropical twist

• ½ cup shredded coconut for added texture

• ¼ cup chopped dark chocolate or nuts for crunch

Directions

• Chill ingredients: Place your coconut milk cans in the fridge overnight to help the cream separate from the liquid.
• Blend the base: In a blender or food processor, combine the coconut milk, maple syrup (or agave), vanilla extract, and salt. Blend until smooth and creamy.
• Add flavors (optional): Stir in any mix-ins like cocoa powder, fruit puree, or chocolate chunks.
• Freeze: Pour the mixture into a loaf pan or airtight container. Cover with plastic wrap or a lid and freeze for at least 4–5 hours.
• Stir occasionally: For extra creaminess, stir every hour during the first 3 hours to prevent ice crystals.
• Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping. Garnish with toasted coconut flakes or fruit if desired.