Dairy-free coconut ice cream tastes like a tropical vacation. Simply mix everything in a blender then process in an ice cream machine.
No cuts, no butts, no coconuts!
Even without using any shortcuts, this is the simplest ice cream I’ve ever made.
You mix all ingredients in a blender and then pour it into an ice cream machine. Done. That’s it.
Coconut Milk Ice Cream
This coconut ice cream is rich and creamy and oh so delicious.
Coconut is a staple in FIlipino cuisine. It’s in nearly every dessert.
A few favorite coconut milk based Filipino desserts include: ginataang, biko (sticky rice cake) and bibingka.
If you’re a fan of coconut milk, this dairy-free ice cream recipe is just for you!
Tools and Equipment Needed:
You will need a blender and an ice cream maker for this recipe.
Any high-speed blender, stick blender (immersion blender) or food processor will work.
As for ice cream maker, the options are endless.
I personally use this compressor ice cream machine. It is a bit pricier than other machines. However, I find it well worth since I make a lot of ice creams, sorbets, and frozen yogurts.
Most machines (such as the KitchenAid attachment or this popular Cuisinart machine) require you to freeze the churning canister ahead of time.
The compressor machine skips that step. Simply pour the chilled liquid mixture into the machine. Within 35 minutes, you’ll have ready to eat ice cream!
After churning, transfer ice cream to a freezer safe container. Spread into an even layer and tightly cover.
Freeze for about 2 hours to allow ice cream to thicken. The texture will be much better after it’s had some time to settle.
Make DIY coconut drumsticks!
Asides from my eternal love for coconut, the real reason I made this ice cream is to build coconut sundae cones!
It’s like a Drumstick but tastier, dairy-free, and totally customizable. Follow the link above for the recipe.
Coconut Ice Cream
Equipment
- Blender
- Ice Cream Maker/Machine
Ingredients
- 2 -14 oz canned coconut milk, full-fat, unsweetened, well shaken
- ⅓ cup + 2 Tablespoons granulated sugar
- 3 Tablespoons honey
- 3 Tablespoons melted coconut oil
- 2 teaspoon vanilla extract
- pinch kosher salt
Instructions
- In a blender, combine coconut milk, sugar, honey, coconut oil, vanilla and salt until sugar has dissolved.
- Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has a reached a soft serve consistency, transfer mixture into a freezer safe container. Let chill in the freeze for at least 2 hours before serving.
Notes
- Be sure to use full-fat canned coconut milk. Do not use reduced fat/low fat coconut milk or coconut milk from cartons. These will result in icy ice cream.
- I use this ice cream maker. It is more expensive than the more common ice cream machines because it does not require the pre-freezing of the ice cream mixing bowl.
Coconut is a favorite of mine too. It’s been too long since I’ve had any Filipino food. The local Filipino restaurants closed a few years ago and my mom’s friend no longer cooks, so I’ve been without for too long. (why didn’t my mom learn to cook when she was younger?!) I can’t wait to see how you build the sundae cones!
I am also a coconut fan.your ice cream came out very well and inviting me to eat.
Can we do this ice cream without using ice cream maker and how.
Hi may i ask is that 2 cans of 14oz coconut milk? Thanks