Home · Recipes · Desserts & Baking · Ice Cream Coconut Ice Cream Author: Maryanne CabreraPublished: Jul 15, 2016Updated: Sep 11, 2023 View Recipe4 ReviewsThis post may contain affiliate links. Read our disclosure policy. Dairy-free coconut ice cream tastes like a tropical vacation. Simply mix everything in a blender then process in an ice cream machine. Table of Contents Reason to Make This RecipeIngredients and SubstitutionsRecommended Ice Cream ToolsMore Coconut Dessert RecipesCoconut Ice CreamView moreView less Reason to Make This Recipe 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. It’s the perfect ice cream recipe for beginners since it doesn’t require pasteurizing eggs like in traditional ice creams. Recipe simply requires a handful of ingredients: coconut milk, sugar, agave, and coconut oil. For added flavor, you can add in vanilla extract and a pinch of salt. The sweet and creamy coconut ice cream is vegan and gluten-free. If you want more traditional ice cream with eggs and milk, try this coconut almond chip ice cream! Ingredients and Substitutions Coconut is a staple in Filipino cuisine. It’s in nearly every dessert. 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! Coconut Milk : Use full-fat canned unsweetened coconut milk. Check the label to ensure the first ingredient is coconut. Do not use light coconut milk or reduced fat coconut milk, which will not produce creamy results. Sugar : White granulated sugar will result in a pure white ice cream. Or, use coconut sugar to create a creamy, tan colored ice cream. Agave Nectar : Use agave or maple syrup for a vegan version. Or, use honey if you’d like. Coconut Oil : The oil prevents the ice cream from freezing solid. It ensure the ice cream is easy to scoop. Refined coconut oil is nearly flavorless. Unrefined coconut oil will have a slight coconut flavor. Recommended Ice Cream Tools 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. Turn Homemade Ice Cream Into DIY Sundae Cones 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. More Coconut Dessert Recipes Banana Coconut Ice Pops Coconut Cupcakes Blueberry Coconut Ice Pops Coconut Cream Cake Coconut Ice Cream No ratings yet Easy to make dairy-free coconut ice cream tastes like a tropical vacation!Yield: about 1 quart Prep Time: 5 minutes minutesChurn + Freezer Time: 2 hours hours 30 minutes minutesTotal Time: 2 hours hours 35 minutes minutes Servings: 6 Print Recipe Pin Recipe Rate Recipe EquipmentBlenderIce Cream Maker/Machine Ingredients▢ 2 -14 oz canned coconut milk, full-fat, unsweetened, well shaken▢ ⅓ cup + 2 Tablespoons granulated sugar▢ 3 Tablespoons agave nectar or 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. NotesIngredient Notes: Be sure to use TWO cans of full-fat coconut milk. Do not use reduced fat/low fat coconut milk or coconut milk from cartons. These will result in icy ice cream. Use agave nectar to make this recipe vegan. Equipment: 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. All images and text ©The Little Epicurean NutritionCalories: 442kcal | Carbohydrates: 27g | Protein: 3g | Fat: 39g | Saturated Fat: 34g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 351mg | Fiber: 3g | Sugar: 23g | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American, Filipino Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Amanda @ Cookie Named Desire says: July 20, 2016 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! Reply
Nilashini says: August 5, 2016 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. Reply
Jessica says: July 7, 2024 Hi, Thank you for posting this recipe. I used a different recipe before I found your recipe. It has one can of coconut cream and one can of coconut milk. I used 1 tsp of vanilla extract. Then my child asked for peppermint. So, I added a teaspoon and a half of peppermint extract. I also added two egg yolks because I was hoping it will be creamier. However, the egg yolks diminished the peppermint which is why I added an extra half teaspoon of that. I usually add vodka to reduce ice crystals and it does help. So, I added a couple tablespoons of vodka to that recipe. I just finished this recipe now. I have the same machine as you and the machine was on too long. The mixture was hardening at the bottom bucket. I guess 30 – 35 min is the max churn time for this amount. It was a one quart recipe. The next time I make coconut milk ice cream, I did notice everything was melting quick as I put in the container. Maybe I should have put in the freezer beforehand. I’ll use your recipe instead. Maybe I’ll like it more. My guess is the peppermint extract will be stronger without the yolks too. Do you agree with putting the storage container in the freezer ahead of time? Do you find your Ice 100 churns ice cream before the 60 minute time? Also, does your recipe melt quickly right after the churning is done? I did that process as fast as possible to reduce that. Reply