Our coconut ice cream recipe is tropical, creamy, delicious and completely vegan. That’s right, no dairy or eggs are needed here. Instead, we use coconut milk and coconut cream, which have a high enough fat content to replicate the smooth, rich texture of a traditional vanilla ice cream recipe and impart that ultra-sweet, tropical coconut flavor.
We garnish it simply with toasted shredded coconut flakes, but you can use almost any of your favorite ice cream toppings. Plus, we’ve included some tips and tricks on how to add other flavors like chocolate, mango and even matcha.
Ingredients for Coconut Ice Cream
- Coconut milk: Avoid using coconut milk from a bottle. They tend to have fillers and oils which will affect the ice cream’s texture. Instead, buy 100% pure coconut milk from a can.
- Unsweetened coconut cream: You’ll also need a can of unsweetened coconut cream. Coconut cream and coconut milk are not the same product. Coconut cream is thicker than milk, but you can make coconut cream out of coconut milk if that’s all you have on hand.
- Sugar: If you want to keep this coconut milk ice cream recipe vegan, use vegan sugar like cane sugar or coconut sugar instead of granulated sugar.
- Vanilla extract: As an avid ice cream maker, I use vanilla paste instead of extract because I love to see the pretty flecks, but vanilla extract works perfectly fine.
- Shredded coconut: I find it a lot easier to toast shredded coconut in a pan on the stovetop rather than in the oven. Once shredded coconut starts to brown, it only takes a second for it to burn. Browning on the stovetop offers more control.
Directions
Step 1: Create the base
In a bowl, whisk together the coconut milk, unsweetened coconut cream, sugar, vanilla and salt until well blended.
Step 2: Freeze
Fill the cylinder of the ice cream maker no more than two-thirds full. Freeze the mixture according to the manufacturer’s directions.
Step 3: Serve or store
If you enjoy a “soft serve” texture, you can serve the coconut ice cream immediately. Or, transfer the ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, two to four hours.
Step 4: Garnish
If desired, garnish with toasted coconut before serving.
Editor’s Tip: Other excellent toppings for this ice cream include: banana, mango, tropical fruit salad, hot fudge, salted caramel sauce or any kind of toasted nuts.
Recipe Variations
- Make chocolate coconut ice cream: In the first step, when you’re whisking the ingredients, add cocoa powder or vegan cocoa mix to make the ice cream chocolaty. You can also add chocolate chips or chunks to the ice cream maker when the ice cream is nearly ready.
- Create any flavored coconut ice cream: Just like the chocolate coconut ice cream, you can flavor this ice cream with other ingredients like espresso powder, matcha powder or spices, such as cinnamon, ginger or allspice.
- Churn fruit into the ice cream: Place chopped or crushed fruit (strawberries, mangoes and pineapple would all be excellent) in a resealable bag, and place it in the freezer. When it has started to firm up, it’s ready. Add the semi frozen fruit to the ice cream maker during the last few minutes of churning.
How to Store Coconut Ice Cream
Store the ice cream in well-sealed, freezer-safe containers. If your containers have dependably tight lids, try flipping them upside down to avoid freezer burn.
How long does coconut ice cream last?
Coconut ice cream can last in the freezer for up to two months. I like to store my ice cream (whether homemade or store-bought) towards the front of the freezer where it’s a bit warmer so it’s easier to scoop.
Coconut Ice Cream Tips
Is this coconut ice cream vegan?
This coconut milk ice cream recipe is dairy-free and vegan. The coconut milk and coconut cream give the ice cream a rich mouthfeel without eggs or dairy products.
Can you make coconut ice cream without an ice cream maker?
Yes, there are a few different ways to make ice cream if you don’t have an ice cream maker. This method is probably the easiest: Put your ice cream in a freezer-safe container, and freeze for 45 minutes. Take it out and stir the mixture vigorously. You can use a wooden spoon or spatula, but a hand mixer will give you fluffier results. Return the container to the freezer. Stir every 30 minutes until the mixture is frozen. This may take up to three hours.
