Coconut Milk Ice Cream Recipe

If you’re craving a cool, creamy treat that’s naturally dairy-free (but every bit as luscious as traditional ice cream!), Coconut Milk Ice Cream is about to become your new obsession. Each dreamy spoonful is perfectly silky, loaded with coconut flavor, and honestly, almost too easy to make at home.

this Recipe

Ingredients You’ll Need

One of my favorite things about Coconut Milk Ice Cream is how it needs so few ingredients! Each one plays a big role in building that irresistible creamy texture and pure, coconutty flavor, without any unnecessary fillers or mystery additives.

• Full-Fat Coconut Milk: The base of your ice cream; choose the canned, unsweetened kind for ultra-rich and velvety results.
• Granulated Sugar: Just enough sweetness to make the flavors shine—try organic cane sugar if you prefer.
• Cornstarch: This is your magical thickener, ensuring you get spoonable, scoopable ice cream even without eggs or dairy.
• Salt: Don’t skip it! A tiny pinch balances and intensifies the coconut and vanilla notes.
• Vanilla Extract: Classic vanilla enhances the coconut and gives those bakery-style dessert vibes.

Variations

Don’t be afraid to play! This recipe is your perfect base for experimenting, so you can tailor Coconut Milk Ice Cream to fit your mood, what’s in your pantry, or your specific dietary needs.

• Chocolate Coconut Milk Ice Cream: Whisk in ¼ cup of cocoa powder with the sugar for a decadent twist reminiscent of a coconut-chocolate truffle.
• Berry Swirl: Gently fold in homemade blueberry or raspberry compote just before freezing for a fruity ribbon throughout each scoop.
• Crunchy Add-Ins: Stir in toasted coconut flakes, roasted nuts, or even dairy-free chocolate chips after churning for extra flavor and texture.
• Sugar Alternatives: Swap in maple syrup or coconut sugar if you’re avoiding refined sugar, but note that texture may be a little softer.

How to Make Coconut Milk Ice Cream

Step 1: Prep Your Ice Cream Maker

Pop the bowl from your ice cream maker into the freezer the night before you plan to churn. You want it rock-solid cold—this is the secret to a quick churn and perfectly creamy Coconut Milk Ice Cream.

Step 2: Make the Ice Cream Base

Pour all but ½ cup of your coconut milk into a small saucepan with sugar and salt. Set over medium heat and whisk until the sugar is fully dissolved—it’ll just take a couple of minutes. Stir in the vanilla extract for seriously aromatic results.

Step 3: Thicken the Mixture

Whisk the cornstarch into your reserved ½ cup coconut milk until smooth, then add that combo to the warm saucepan. Bring everything to a boil, whisking often, and let it bubble for about 5 minutes to cook out any starchiness and thicken to a silky custard texture.

Step 4: Chill the Base

Pour your cooked base into a shallow dish and cover it tightly. Slide it into the fridge and chill for at least 4 hours so it’s very cold—this ensures the ice cream churns up extra smooth and creamy.

Step 5: Churn It Up

Transfer your chilled base to the ice cream maker bowl and churn according to the manufacturer’s directions. After 20–30 minutes, it should look like soft serve and hold its shape. If you want, swirl in your favorite add-ins now!

Step 6: Freeze Until Scoopable

For a classic, firmer ice cream texture, scrape your Coconut Milk Ice Cream into a pint container and freeze for a few more hours. Just remember to let it thaw for 5–10 minutes before scooping for the creamiest texture.

How to Serve Coconut Milk Ice Cream

Garnishes

This is where the fun begins! Toasted coconut, a drizzle of dark chocolate sauce, fresh berries, or even a few crunchy candied nuts take Coconut Milk Ice Cream from simple to spectacular. For extra coconut flair, lightly toast shredded coconut until golden and sprinkle right before digging in.

Side Dishes

Pair your ice cream with fresh tropical fruit like mango or pineapple, or serve it alongside a warm dessert—think grilled peach halves or classic banana bread. It’s also a dream as part of a build-your-own sundae bar with crushed cookies and sauces.

Creative Ways to Present

Scoop Coconut Milk Ice Cream into little coconut shell halves for a tropical party, or layer it in parfait glasses with fruit compote for an easy dessert. For extra special occasions, sandwich it between vegan cookies or brownies for homemade ice cream sandwiches that truly wow.

Make Ahead and Storage

Storing Leftovers

After churning, transfer your ice cream to an airtight container—pint-size ice cream tubs work beautifully—and keep it in the coldest part of your freezer. This keeps it fresh and protects that velvety texture from freezer burn.

Freezing

Coconut Milk Ice Cream stays delicious in the freezer for up to a month. For longer storage, press a layer of wax paper or plastic directly on top before sealing, and always freeze it flat for even chilling.

Reheating

No reheating needed for ice cream! Instead, if the Coconut Milk Ice Cream is extra hard, let the tub sit at room temperature for 10–15 minutes—that’s the magic window for perfect scooping texture without melting.

FAQs

Final Thoughts

Once you try this homemade Coconut Milk Ice Cream, I guarantee it’ll be a fixture in your freezer all year long. Let your creativity run wild, embrace those tropical flavors, and most importantly, treat yourself to a few scoops of extra-creamy, dreamy goodness—you totally deserve it!

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