Coconut Milk Ice Cream Recipe

Creamy, dreamy, and packed with coconut flavor, Coconut Milk Ice Cream is a luscious dairy-free treat that’s so simple yet incredibly satisfying. Every scoop is velvety and rich, with just the right balance of sweetness and vanilla—perfect for anyone craving a refreshing dessert with no need for heavy cream or eggs!

this Recipe

Ingredients You’ll Need

The beauty of Coconut Milk Ice Cream lies in its simplicity—every ingredient has a big job to do! These basics come together to create a luscious, creamy, and scoopable treat you’ll crave all summer long.

• Full-Fat Coconut Milk: Use two cans for richness; it’s the heart and soul of this ice cream, adding unmistakable coconut essence and creamy mouthfeel.
• Granulated Sugar: Sweetens the dessert, offering balance and silkiness—you can adjust it for your desired sweetness.
• Cornstarch: This acts as a natural thickener, resulting in a smooth, custard-like base without needing eggs.
• Salt: Just a pinch brightens all the flavors and brings everything into harmony.
• Vanilla Extract: Rounds out the coconut and sugar for a classic, aromatic finish that never gets old.

Variations

This Coconut Milk Ice Cream is endlessly adaptable—don’t hesitate to switch things up to fit your mood, pantry, or dietary needs. There are truly no rules when it comes to infusing your favorite flavors or adding fun textures!

• Chocolate Coconut Milk Ice Cream: Add 1/4 cup unsweetened cocoa powder to the coconut milk mixture for a fudge-like twist.
• Coconut Mango Swirl: Gently ripple mango puree through the churned ice cream before the final freeze for a tropical surprise.
• Toasted Coconut Crunch: Stir in 1/2 cup of toasted shredded coconut right at the end of churning for extra texture and flavor.
• Berry Bliss: Fold in fresh raspberries or blueberries for a refreshing pop of fruit in every bite.
• No Churn Option: Skip the ice cream maker by freezing the base, then blending the frozen chunks until smooth for a soft-serve style dessert.

How to Make Coconut Milk Ice Cream

Step 1: Prep Your Ice Cream Bowl

For the creamiest results, place the bowl of your ice cream maker in the freezer the night before. You want it to be absolutely solid so your Coconut Milk Ice Cream churns up silky and smooth—no icy bits allowed!

Step 2: Combine and Heat the Base

Reserve ½ cup of coconut milk and set it aside. Pour the remaining coconut milk into a saucepan along with sugar and salt. Warm this mixture gently over medium heat, whisking until the sugar completely dissolves and everything is steaming and fragrant—then stir in your vanilla extract.

Step 3: Thicken with Cornstarch

Whisk the reserved ½ cup coconut milk with the cornstarch to create a smooth slurry—this prevents lumps later. Slowly drizzle this mixture into the saucepan while whisking. Bring everything to a gentle boil, stirring frequently. Let it bubble for 5 minutes, until the base noticeably thickens and turns ultra creamy.

Step 4: Chill the Ice Cream Base

Pour the hot coconut mixture into a shallow dish and let it cool to room temperature before covering and chilling it in the fridge. At least 4 hours (or overnight) ensures your Coconut Milk Ice Cream churns up with perfect consistency and refreshingly cold flavor.

Step 5: Churn and Freeze

When the base is chilled, pour it into your prepared ice cream maker and churn according to your manufacturer’s instructions. After 20–25 minutes, it should look thick and soft—like fresh soft serve! Scoop and enjoy immediately or transfer to a pint container and freeze until firm, about 2–4 hours.

Step 6: Serve and Savor

For easy scooping, let the frozen ice cream thaw on the counter for 5–10 minutes. Enjoy plain or dress it up with toasted coconut, chocolate sauce, or fresh summer fruit!

How to Serve Coconut Milk Ice Cream

Garnishes

Elevate Coconut Milk Ice Cream with a sprinkle of toasted coconut, a drizzle of dark chocolate, or a handful of crisp nuts. For something extra, try a spoonful of passionfruit, pineapple, or fresh berries—the tangy-sweet combo is pure bliss.

Side Dishes

This ice cream shines alongside tropical fruit salad, coconut macaroons, or spicy grilled pineapple. Even a simple shortbread cookie can make it a dreamy summer dessert plate.

Creative Ways to Present

Serve Coconut Milk Ice Cream in colorful coconut shells for a beachy vibe, pile scoops into crispy cones, or layer with fruit and granola parfait-style. You can also press it between soft cookies for the ultimate tropical ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

To keep your homemade Coconut Milk Ice Cream at its best, scoop it into an airtight container and store in the coldest part of your freezer. Try to minimize air exposure to prevent ice crystals and preserve its silky texture for up to a month.

Freezing

The ice cream will firm up the longer it sits in the freezer. For easy scooping, simply let it sit on the counter for 10–15 minutes before serving. If storing for more than a week, cover the surface with a sheet of parchment to help ward off freezer burn.

Reheating

No need to reheat—just thaw! Let your Coconut Milk Ice Cream sit out a few minutes to reach the perfect creamy, scoopable state. A hot-water-dipped scoop makes serving a breeze.

FAQs

Final Thoughts

If you’ve never tried making Coconut Milk Ice Cream at home, this is your sign to treat yourself—no dairy, no eggs, just pure, tropical bliss by the scoopful. Gather your ingredients and let the homemade magic begin. Happy ice cream making!

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