Coconut Milk Ice Cream Recipe

If you’re craving a creamy treat without dairy, this Coconut Milk Ice Cream is about to become your new obsession! It’s unbelievably rich, ultra-smooth, and hits all the luxurious notes of classic ice cream—only it’s 100% plant-based and downright addictive.

this Recipe

Ingredients You’ll Need

Here’s the beauty of Coconut Milk Ice Cream: the ingredient list is short, but each element is carefully chosen to build that silky, decadent texture and just the right amount of sweetness. Let’s peek at the flavor powerhouses behind your new favorite dessert!

• Full-Fat Coconut Milk: The star of the show! Use canned, full-fat coconut milk for an ultra-creamy, scoopable ice cream with subtle tropical flavor.
• Granulated Sugar: Adds sweetness, but also keeps the ice cream soft and easy to scoop straight from the freezer.
• Cornstarch: Acts as a gentle thickener, ensuring there’s no icy texture—just luscious, rich smoothness.
• Salt: Just a pinch makes the coconut flavor pop and balances the sweetness.
• Vanilla Extract: A splash brings depth and warmth, taking the whole treat to a classic “ice cream” profile.

Variations

One of the best things about Coconut Milk Ice Cream is how endlessly customizable it is—think of it as your cool, creamy canvas! Whether you want to riff on flavors, tweak for allergies, or use what’s in your pantry, there’s room to get creative.

• Chocolate Dream: Whisk in ½ cup unsweetened cocoa powder and a handful of dairy-free chocolate chips for a double-chocolate experience.
• Fruit Swirl: Swirl in mango puree, berry compote, or fresh strawberry sauce for a refreshing, fruity twist.
• No Ice Cream Maker: Follow the base recipe, freeze in a pan, then blend the frozen chunks until perfectly creamy—no machine needed!
• Nutty Crunch: Fold in toasted coconut flakes, sliced almonds, or pistachios just before freezing for a satisfying crunch.

How to Make Coconut Milk Ice Cream

Step 1: Freeze Your Ice Cream Maker Bowl

The night before you even start, pop the bowl from your ice cream maker into the freezer. You want it icy cold—this simple step is the secret to perfect churning and creamy Coconut Milk Ice Cream texture!

Step 2: Prep and Combine Your Base

Measure out ½ cup of coconut milk and set it aside. Add the remaining coconut milk, sugar, and salt to a saucepan over medium heat. Whisk gently as everything blends together—the sweet coconut aroma is pure bliss already! Then, stir in your vanilla extract.

Step 3: Thicken the Base

In a small bowl, whisk the reserved coconut milk with cornstarch until completely smooth. Slowly pour this mixture into your warm saucepan, whisking constantly. Bring it to a gentle boil and cook for 5 minutes, stirring often, until the ice cream base thickens to a silky custard.

Step 4: Chill Completely

Transfer your coconut mixture to a shallow container, cover, and pop it in the fridge for at least 4 hours. Cold base = extra creamy churned Coconut Milk Ice Cream, so don’t rush this step!

Step 5: Churn Until Dreamy

Once your base is thoroughly chilled, pour it into your frozen ice cream bowl and churn according to your machine’s instructions. Watch the magic happen—the mixture will transform into a soft-serve-like dream!

Step 6: Freeze (Optional) and Serve

You can dig in right away for soft-serve style Coconut Milk Ice Cream, or freeze in a lidded container for a few more hours if you like it scoopably firm. Don’t forget to let it thaw for 5–10 minutes before serving for maximum creaminess.

How to Serve Coconut Milk Ice Cream

Garnishes

This ice cream practically begs for a shower of toasted coconut flakes, a drizzle of chocolate sauce, or a handful of fresh fruit. Even a sprinkle of flaky sea salt or a few roasted nuts can elevate every scoop to sundae status—don’t be shy with those toppings!

Side Dishes

Coconut Milk Ice Cream shines beside warm fruit crisps, fudgy brownies, or sandwiched between chewy cookies. It’s also a dreamy companion for grilled pineapple or tropical fruit salad at a summer barbecue.

Creative Ways to Present

Scoop onto waffle cones, tuck a round into “ice cream tacos,” or layer with fruit and granola for parfait-style brunch. For entertaining, try mini ice cream sandwiches or build-your-own sundae bars—everyone loves a little DIY fun!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Coconut Milk Ice Cream in a lidded, airtight container in the coldest part of your freezer. If possible, use dedicated ice cream tubs—they stave off freezer burn and maintain that velvety texture!

Freezing

Coconut Milk Ice Cream will keep beautifully in the freezer for up to a month. Let it freeze until firm, and remember to thaw briefly before serving so it’s scoopable and creamy, not hard as a rock.

Reheating

No actual reheating needed, but if your ice cream is rock solid, move it to the counter and give it 10–15 minutes to soften for that perfect “just churned” scoop.

FAQs

Final Thoughts

If you’ve never made homemade Coconut Milk Ice Cream before, this is your sign to whip up a batch! It’s creamy, dreamy, and guaranteed to make all your ice cream wishes come true—so grab a spoon (or two), and enjoy every luscious bite.

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