Name: Coconut Milk Ice Cream
Prep time: 10 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cans (13.5 oz each) full-fat coconut milk; 1/2 cup granulated sugar or maple syrup (adjust to taste); 1 tablespoon vanilla extract; Pinch of salt

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I love making this coconut milk ice cream when I want something creamy, refreshing, and dairy-free. It has a smooth texture, a rich coconut flavor, and just the right amount of sweetness. With only a handful of simple ingredients, I can create a homemade frozen dessert that feels indulgent yet incredibly easy to prepare.

Coconut Milk Ice Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cans (13.5 oz each) full-fat coconut milk

½ cup granulated sugar or maple syrup (adjust to taste)

1 tablespoon vanilla extract

Pinch of salt

Directions

First, I whisk together the coconut milk, sugar or maple syrup, vanilla extract, and a pinch of salt in a medium bowl. I mix until the sweetener is fully dissolved and the mixture looks smooth.

Next, I cover the bowl and refrigerate the mixture for at least 2 hours. When I have time, I let it chill overnight because I find that it churns better when fully cold.

Once chilled, I pour the mixture into my ice cream maker and churn it according to the manufacturer’s instructions, which usually takes about 20–30 minutes. I watch for a thick, soft-serve consistency.

After churning, I transfer the ice cream into a freezer-safe container and spread it evenly. I freeze it for at least 4 hours, or until it becomes firm.

Before serving, I let the ice cream sit at room temperature for 5–10 minutes so I can scoop it more easily.

If I don’t have an ice cream maker, I pour the mixture into a shallow container and freeze it. I stir it vigorously every 30 minutes until it becomes creamy and fully frozen.

Servings and timing

I usually get about 6 servings from this recipe.

Prep time: 10 minutes

Chill time: 2 hours (or overnight)

Churn time: 20–30 minutes

Freeze time: 4 hours

Total time: About 6 hours (including chilling and freezing)

Variations

I like adding chocolate chips or toasted coconut flakes during the last 5 minutes of churning for extra texture. Sometimes I swirl in fruit purée for a fruity twist. When I want a richer and creamier texture, I stir in ¼ cup coconut cream or use coconut milk with a higher fat content. I also experiment with flavors like cocoa powder for chocolate ice cream or a bit of almond extract for a different aroma.

Storage/Reheating

I store the ice cream in an airtight, freezer-safe container. I like to place a piece of parchment paper directly on the surface before sealing to help prevent ice crystals. It keeps well in the freezer for up to 2 weeks. I don’t reheat it, but I let it sit at room temperature for a few minutes before scooping to soften.

FAQs

Can I make this without an ice cream maker?

Yes, I pour the mixture into a shallow container and freeze it. I stir it every 30 minutes until it becomes smooth and creamy.

How can I make it sweeter?

I simply add a bit more sugar or maple syrup to taste before chilling the mixture.

Why is my ice cream too hard?

Since this recipe is dairy-free, it can freeze quite firm. I let it sit at room temperature for several minutes before scooping.

Can I use light coconut milk?

I prefer full-fat coconut milk because it gives a creamier texture. Light coconut milk can result in a more icy consistency.

How do I make it extra creamy?

I stir in ¼ cup coconut cream or use coconut milk with a higher fat content for a richer texture.

Conclusion

I enjoy how easy and satisfying this coconut milk ice cream is to make. With minimal ingredients and simple steps, I can create a creamy, dairy-free dessert that I customize in so many ways. Whenever I crave a refreshing homemade treat, this recipe is one I confidently return to again and again.

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Coconut Milk Ice Cream

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Author: Cheryl
Total Time: 6 hours
Yield: 6 servings
Diet: Vegan

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Description

A creamy, refreshing, and dairy-free coconut milk ice cream made with just a few simple ingredients. Rich in coconut flavor and perfectly sweetened, this easy homemade frozen dessert is smooth, indulgent, and customizable.

Ingredients

2 cans (13.5 oz each) full-fat coconut milk

½ cup granulated sugar or maple syrup (adjust to taste)

1 tablespoon vanilla extract

Pinch of salt

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Instructions

In a medium bowl, whisk together the coconut milk, sugar or maple syrup, vanilla extract, and a pinch of salt until the sweetener is completely dissolved and the mixture is smooth.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–30 minutes) until it reaches a soft-serve consistency.
Transfer the churned ice cream into a freezer-safe container and spread evenly.
Freeze for at least 4 hours, or until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until creamy and fully frozen.