Coconut Milk Ice Cream

This Coconut Milk Ice Cream is rich, creamy, and completely dairy-free, making it perfect for those with lactose intolerance or anyone looking for a tropical, plant-based treat. It’s naturally sweetened and has a luxurious texture that rivals traditional ice cream.

Origin Coconut Milk Ice Cream

Coconut-based desserts are deeply rooted in tropical regions like Southeast Asia, the Caribbean, and parts of South India, where coconuts are abundant. Coconut milk became popular in vegan and paleo diets for its creamy consistency and natural sweetness.

What I Love About This Recipe

What I love most about this recipe is how unbelievably creamy it turns out without any dairy. The coconut milk adds a rich tropical flavor that pairs beautifully with add-ins like chocolate chips, vanilla, or even mango puree. It’s also incredibly easy to make—no churning needed if you don’t have an ice cream maker. I often customize it with toasted coconut flakes or a swirl of fruit compote for extra texture. And best of all, it’s a guilt-free indulgence that still satisfies every sweet craving.

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Coconut Milk Ice Cream

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

250

kcal

Ingredients

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

• ½ cup maple syrup or honey

• 1½ teaspoons pure vanilla extract

• Pinch of salt

• Optional: ½ cup chocolate chips, fruit puree, or shredded coconut

Directions

• Shake the cans of coconut milk well before opening.
• In a mixing bowl, whisk together coconut milk, maple syrup (or honey), vanilla extract, and a pinch of salt until smooth.
• Pour mixture into an ice cream maker and churn according to manufacturer instructions (usually about 20–25 minutes).
• If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, stir every 30–45 minutes for the first 2–3 hours to prevent ice crystals.
• Once thickened, fold in any add-ins like chocolate chips or fruit swirls.
• Freeze for 4–6 hours until firm.
• Let it sit at room temperature for 5–10 minutes before scooping and serving.

Notes

• For extra creaminess, use only full-fat coconut milk.
• Avoid coconut cream unless you want an ultra-rich texture.
• Add lime zest or a dash of cinnamon for a fun flavor twist.
• Can be stored in the freezer for up to 2 weeks.