Introduction
If you’re looking for a creamy, dairy-free dessert that’s easy to make and full of tropical flavor, Coconut Milk Ice Cream is the answer. This refreshing frozen treat is not only vegan-friendly, but also incredibly smooth and naturally sweet — perfect for summer days or anytime you want something light, cooling, and satisfying.
Made with rich coconut milk, a touch of natural sweetener, and simple ingredients, this recipe delivers all the indulgence of traditional ice cream without any dairy or eggs. Whether you’re lactose intolerant, vegan, or just love coconut, this homemade ice cream is sure to become a freezer favorite.
🧾 Ingredients for Coconut Milk Ice Cream
You only need a few simple, wholesome ingredients to create this rich and creamy coconut-based treat. Here’s what you’ll need:
🥥 Main Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk
(For creaminess – avoid light versions for best texture) - 1/2 cup maple syrup or honey (Use agave syrup for a vegan option)
- 1½ teaspoons pure vanilla extract
- A pinch of salt (Enhances overall flavor)
🧁 Optional Add-ins (for extra flavor or texture):
- 1/2 cup shredded coconut (unsweetened) – for a toasty crunch
- 1/4 cup mini chocolate chips (dairy-free if needed)
- Fresh fruit bits – like mango, pineapple, or strawberries
- 1–2 teaspoons of cocoa powder or matcha – for flavor twists
✅ Tips:
- Use chilled coconut milk if you’re not using an ice cream maker — it helps set the texture better.
- If you prefer a sugar-free version, replace the sweetener with stevia or monk fruit sweetener in appropriate amounts.
🧾 Nutritional Info (Per Serving – approx. ½ cup)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 210–240 kcal |
| Fat | 18–22g (mostly healthy fats) |
| Carbohydrates | 14–18g |
| Sugar | 10–15g (depending on sweetener) |
| Protein | 1–2g |
| Fiber | 1g (if using add-ins) |
Note: Exact values may vary based on the ingredients and sweeteners used.
🍦 Variations & Tips
🌿 Flavor Variations
- Chocolate Coconut: Add 1–2 tablespoons of unsweetened cocoa powder to the base.
- Tropical Vibes: Blend in ½ cup of pureed mango or pineapple for fruity flavor.
- Mint Chocolate Chip: Add ¼ tsp peppermint extract + dairy-free chocolate chips.
- Toasted Coconut Crunch: Mix in toasted shredded coconut before freezing.
📝 Expert Tips
- Use full-fat coconut milk for the creamiest texture — avoid light versions.
- Chill your mixing bowl and ingredients in advance if you’re in a hot climate.
- For extra smoothness, you can strain the base through a fine mesh sieve before churning.
- Let the ice cream soften slightly before scooping — coconut milk freezes firm.
🍨 Serving Suggestions
- Serve in waffle cones or chilled dessert bowls with a sprinkle of toasted coconut.
- Top with fresh berries, a drizzle of dark chocolate, or a pinch of sea salt.
- Pair with a slice of vegan cake or brownies for a rich dessert combo.
- Make ice cream sandwiches using coconut cookies for a tropical twist!
❓ FAQs – Coconut Milk Ice Cream (for SEO & Snippets)
Q1: Can I use carton coconut milk instead of canned?
A: It’s not recommended. Carton coconut milk is thinner and won’t give you the creamy texture needed for ice cream.
Q2: How long does coconut milk ice cream last in the freezer?
A: It lasts up to 2 weeks in an airtight container, though it’s best enjoyed within the first 5–7 days.
Q3: Is this recipe vegan?
A: Yes! As long as you use maple syrup or agave (not honey), this ice cream is completely vegan and dairy-free.
Q4: Why is my coconut milk ice cream too hard?
A: Coconut milk freezes harder than dairy. Let it sit at room temp for 5–10 minutes before scooping.
Q5: Can I make it without an ice cream maker?
A: Absolutely. Use the freeze-and-stir method: freeze the mixture and stir every 30 minutes for the first few hours.
