Coconut Milk Ice Cream

Coconut milk ice cream is a dairy-free ice cream and perfect for vegan treats. It is easy to make at home in an ice cream maker.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Serving suggestions
• Equipment
• Storage
• Top tip
• Related
• Pairing
• 📖 Recipe
• 💬 Comments

Ingredients

To make a creamy coconut ice cream at home you will need only 4 ingredients. Coconut milk is the main ingredient that gives the ice cream its coconut flavor. Full-fat coconut milk is preferred to get ice cream with a rich and creamy texture. I have used Thai Kitchen organic coconut milk.

You can use a sweetener of your choices like agave nectar or maple syrup. I have used organic cane sugar. A teaspoon of vanilla extract adds flavor.

For serving, you can garnish it with chopped nuts, grated dark chocolate, or chocolate chips, or eat it with cookies and brownies.

Instructions

Depending on your ice cream maker, you may have to freeze the ice cream maker bowl in the freezer for about 24 hours or as per the manufacturer's instructions.

Put the coconut milk in a medium-size microwave-safe bowl. It can be quite thick or chunky depending on the brand you use. Heat the coconut milk in the microwave for about 30-45 seconds or until the milk has become liquid without chunks or lumps.

Add sugar and a pinch of salt to the coconut milk and mix it well using a whisk until all the sugar dissolves. Add the vanilla extract for flavor and keep the ice cream mixture in the refrigerator for 30-45 minutes. Ensure that you don't keep it for too long otherwise, it may become thick again in which case you will have to reheat it in the microwave.

Once the ice cream mixture has cooled to at least room temperature, stir it once again and pour it into the ice cream maker bowl. Churn the ice cream machine for about 25-35 minutes until the ice cream is of soft-serve consistency.

If you are using a compressor ice cream maker, it is best to chill the bowl in the machine for 5-10 minutes before pouring the ice cream mixture into it. This helps in reducing the overall churn time.

Once the ice cream is of soft-serve consistency, you can enjoy this delicious coconut ice cream with a creamy texture. If you want a firmer consistency, transfer it to a freezer-safe container or a loaf pan, cover it, and freeze it for 5-6 hours.

Substitutions

This homemade coconut ice cream is vegan and gluten-free and made with only 4 ingredients. You can substitute a few of them.

Coconut milk - I have used full-fat coconut milk, a low-fat one will be fine as well.

Sweetener - instead of organic cane sugar, you can use a sugar substitute like agave nectar or maple syrup.

Variations

This is a dairy-free, soy-free coconut milk ice cream made with vanilla flavor.

Dairy - you can make vanilla ice cream with whole milk and heavy cream.

Oat milk - you can make vegan ice cream with oat milk.

Serving suggestions

You can serve a scoop of this delicious dairy-free coconut ice cream with some fruit toppings like pineapple, strawberry, chocolate syrup, or caramel sauce. You can also serve it with some chocolate brownie or make a banana split sundae.

Equipment

I have made this coconut milk ice cream recipe in the Cuisinart ICE 100 ice cream maker. You can scale it to make it in any ice cream machine. This recipe yields about 1 quart of ice cream.

If you are looking for an ice cream maker but are confused about the options, check out this post on which ice cream maker to buy.

Storage

Homemade coconut milk ice cream can be stored in freezer-safe containers for a month.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with coconut ice cream:

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