This coconut ice cream recipe is made with coconut milk, vanilla, honey (or sweetener of choice), and toasted coconut. This is the best coconut milk ice cream and its dairy-free, paleo, with keto and vegan options. Below I’ll show you how to make this tasty treat with these simple ingredients and you don’t need an ice cream machine to make it either!
Coconut ice cream is incredibly simple to make and you can easily customize the ingredients to fit your diet! I make a batch for my kids and sweeten it with pure maple syrup and for me, I use erythritol for a healthy sugar-free dessert.
COCONUT ICE CREAM RECIPE
This dairy-free dessert is made with full-fat coconut milk, raw honey (pure maple syrup or Erythritol work too), vanilla, toasted coconut, and sea salt.
Before you get started you’ll want to make sure that all your ingredients are cold. Never add warm or room temperature incidents to your ice cream maker! If you do, the coconut ice cream will take forever to make.
- Ice cream machine
- ice cube trays
- food processor
- 2 cans of full-fat coconut milk
- 1/2 cup unsweetened coconut milk (light coconut milk or coconut milk from a carton)
- 1/4 cup raw honey, maple syrup, or sweetener of choice
- 2 teaspoons vanilla extract
- pinch of sea salt
- toasted coconut flakes (optional)
METHOD: Mix the canned coconut milk, unsweetened coconut milk, honey, vanilla, and sea salt together in a bowl. Pour the mixture into the ice cream maker and follow the manufacture instructions. See FAQ and notes for directions on how to make this without an ice cream maker.
COCONUT ICE CREAM FAQ
My coconut ice cream is hard and I can’t scoop it out. What did I do wrong?
Homemade ice cream is known for not being easy to scoop. There are a few remedies for this problem. One way to remedy this issue is to leave the ice cream out at room temperature for 5 minutes before serving. The other option is to add either egg yolks or vodka to the custard. Both help to soften the ice cream.
I don’t have an ice cream maker. Can I make without one?
Yes! I’ve tested making ice cream without an ice cream maker with two different methods with success. My preferred method is to pour the coconut ice cream custard into ice cube trays and freeze them. Once frozen, blend the frozen coconut mixture cubes in a food processor or a high-speed blender (see images below for visual example).
Another option is to pour the custard into a deep baking dish and freeze for 30-40 minutes. As it begins to freeze near the edges, remove it from the freezer and stir with a spatula or handheld mixer. Return to the freezer. Check the mixture every 30 minutes, stirring vigorously as its freezing. Repeat this process for 2-3 hours or until frozen.Print
Coconut Ice Cream Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes + 6 hours of freezing time
- Yield: 32 ounces 1x
- Category: Dessert
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
In a large bowl stir together the ingredients until fully combined. Pour the mixture into the ice cream maker and follow the manufactures instructions.
If you don’t have an ice cream maker, use these instructions:
- In a large bowl stir together the ingredients until fully combined.
- Pour the mixture into ice cube trays, place in the freezer.
- Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
- Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
- For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
- Set out of the freezer for at least 7 minutes before scooping.
Note: Nutritional info is based on using raw honey. There will be less sugar with stevia or monk fruit.
- Serving Size: 1 Scoop (8 ounces)
- Calories: 421 calories
- Sugar: 20g
- Fat: 35g
- Carbohydrates: 25g
- Protein: 2.5g