Coconut Milk Ice Cream Recipe 1 quart coconut milk vanilla extract erythritol  sea salt

Coconut Milk Ice Cream Recipe



  1. Before you start make sure your cans of coconut milk or coconut cream have been refrigerated for at least 3 hours.
  2. Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) together until combined.
  3. Pour into ice cream maker and freeze according to ice cream maker’s manufacturer’s instructions.***


*If you’re using coconut milk, simple drain the liquid from the cold canned milk. The solid white cream is coconut cream.

** Add 4 egg yolks or 2 tablespoons of vodka to make this ice cream softer and easy to scoop.

*** If you don’t have an ice cream maker you can 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 hand held 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.