Coconut Milk Ice Cream
There’s nothing quite like a scoop of creamy, homemade ice cream—especially when it’s made with just a few simple ingredients.
This Coconut Milk Ice Cream is smooth, luscious, and naturally dairy-free, perfect for hot summer days or anytime a frozen treat calls your name.
The best part? It’s vegan, gluten-free, and easy to make with no fancy equipment required.
Whether you’re topping it with toasted coconut or enjoying it straight from the container, this ice cream is pure coconut bliss.
So grab a spoon and let’s make something delicious!
For Coconut Milk Ice Cream
- Full-Fat Coconut Milk – Provides a rich, creamy texture. Using two cans ensures the best consistency.
- Granulated Sugar – Sweetens the ice cream while allowing the natural coconut flavor to shine.
- Cornstarch – Thickens the ice cream base for a smooth and luscious texture.
- Salt – Enhances the overall flavor and balances the sweetness.
- Vanilla Extract – Adds depth and warmth, complementing the coconut flavor.
Coconut Milk Ice Cream (Vegan & Gluten-Free)
Notes
Ingredients:
- 2 (15 oz) cans full-fat coconut milk, divided
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions:
- Prepare Your Ice Cream Maker:
- The night before, place the bowl of your ice cream maker in the freezer to ensure it is fully frozen.
- Mix Ingredients:
- Set aside ½ cup of coconut milk in a small bowl.
- In a saucepan over medium heat, whisk together the remaining coconut milk, sugar, and salt until the sugar dissolves.
- Stir in the vanilla extract.
- Thicken the Ice Cream Base:
- In the reserved ½ cup of coconut milk, whisk in the cornstarch until fully dissolved.
- Slowly pour this mixture into the saucepan, stirring constantly.
- Bring to a gentle boil and cook for 5 minutes, stirring frequently, until thickened.
- Chill the Mixture:
- Transfer the ice cream base to a shallow container, cover, and refrigerate for at least 4 hours (or until completely chilled).
- Churn the Ice Cream:
- Pour the chilled mixture into your frozen ice cream maker bowl.
- Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze & Serve:
- Serve immediately or transfer to a pint-sized container and freeze until firm.
- When ready to serve, let it sit at room temperature for 5-10 minutes to soften.
No Ice Cream Maker? Try This Alternative Method:
- After chilling the ice cream base, pour it into a baking dish and freeze.
- Once frozen, break it into chunks and blend in a food processor until smooth and creamy (this may take up to 10 minutes).
- Transfer to a loaf pan and refreeze until set.
Serving & Storage Tips:
- Store in an airtight container in the freezer for up to 1 month.
- Let it thaw for 10-15 minutes before scooping.
- Enjoy in bowls, cones, or as part of an ice cream sundae.
Optional Toppings:
- Toasted coconut flakes for extra crunch
- Chocolate chips or fruit for added flavor
Nutrition
Calories: 326kcal | Carbohydrates: 22g | Protein: 2g | Fat: 27g | Saturated Fat: 24g | Cholesterol: 0mg | Sodium: 113mg | Potassium: 280mg | Fiber: 0g | Sugar: 16g | Vitamin A: 0IU | Vitamin C: 1.2mg | Calcium: 23mg | Iron: 4.2mg
1. Do I need an ice cream maker to make coconut milk ice cream?
While an ice cream maker yields the best results, you can make coconut milk ice cream without one. After preparing the ice cream base, pour it into a shallow, freezer-safe container. Freeze for about 45 minutes, then stir vigorously to break up ice crystals. Repeat this process every 30 minutes until the mixture is fully frozen and creamy.
2. How can I prevent my coconut milk ice cream from becoming icy or hard?
To achieve a creamy texture, ensure you’re using full-fat coconut milk or coconut cream, as the higher fat content helps prevent iciness. Additionally, adding a small amount of alcohol, like vodka or rum, can lower the freezing point, resulting in a softer texture.
3. Why isn’t my coconut milk ice cream thickening during churning?
If your ice cream isn’t thickening, it might be due to the ice cream base or the equipment used. Ensure your ice cream maker’s bowl is fully frozen before churning. Additionally, make sure the ice cream base is thoroughly chilled before churning, as a warm base can prevent proper thickening.
4. Can I add flavors or mix-ins to my coconut milk ice cream?
Absolutely! Coconut milk ice cream is versatile and pairs well with various flavors. Consider adding vanilla extract, cocoa powder, fresh fruits, or nuts. Introduce these mix-ins during the last few minutes of churning to ensure even distribution.
5. How should I store homemade coconut milk ice cream, and how long will it last?
Store your ice cream in an airtight container in the freezer. Placing plastic wrap directly on the surface before sealing can prevent ice crystals from forming. For optimal texture and flavor, consume within one month.
