Coconut Milk Ice Cream is kinda like a secret weapon once the temperatures hit that “I can’t even” stage. Seriously, regular store-bought ice cream doesn’t always hit the spot when I’m craving something creamy but also want something simple to whip together. You ever stare at your fridge hoping dessert will magically appear? Yeah, me too. So, you’re in luck: this coconut milk ice cream is wildly easy, requires like, almost nothing to make, and tastes about as dreamy as that Refreshing Coconut Milk Mojito I tried last week (and wow, if you haven’t made it, do yourself a favor and check the recipe). Plus, when I’m short on time but still want a cozy treat, it’s a toss up between ice cream and my Cozy and Creamy Turkey Potato Casserole. But let’s dive in so you can cool off quick.
How to Make Coconut Ice Cream [Video]
Now, I’m warning you — there’s no ice cream machine drama here. Nope. You can mix this up in a blender or just by hand (I’m “all about that lazy” approach after a long day). Start by chilling a can of coconut milk overnight. It’s not technically required, but heck, it makes things smoother. Pour it in a bowl with sweetener (maple syrup usually, but plain ol’ sugar works fine), a splash of vanilla, and a pinch of salt if you’re feeling extra.
Mix everything until it’s totally combined. At this point, if you’re like me, you’ll start getting impatient, maybe licking the spoon (because why not). Then pour it into a shallow dish or loaf pan, freeze for a couple hours, and give it a good stir once or twice as it firms up. Easiest creamy dessert ever and the texture is actually shockingly good.
“I never thought homemade vegan ice cream could taste so much like the real deal. My coconut milk ice cream didn’t even last 24 hours in my freezer.” – Lisa, from Ohio
Recommended Ingredients & Equipment
For this coconut milk ice cream, quality actually does matter. Here’s the thing — if you go with cheap coconut milk, it can turn a bit icy. I usually grab canned, full-fat coconut milk (Trader Joe’s or Thai Kitchen if you want my two cents). Light coconut milk? Just don’t do it unless you want coconut ice. And if you want it extra decadent, toss in a splash of coconut cream.
As for sweeteners, I lean toward pure maple syrup because it blends easier, but, hey, agave or honey (if you’re not vegan) totally works. Vanilla extract is optional but lovely. Salt brings out flavors so don’t skip if you like a subtle kick.
Equipment-wise, you honestly just need a bowl and a fork or whisk. Your good old blender helps but is not a must. And for freezing? Use a glass loaf pan or a wide Tupperware — shallow pans freeze fastest.
“My first batch came out a little weird because I tried to use almond milk. Lesson learned: coconut milk ice cream is all about, well, the coconut milk.” – Pete W.
Serving and Storing
So here’s the fun part. Serving coconut milk ice cream should feel a little special — it’s homemade after all! Sometimes I’ll just scoop it into a bowl and shovel it straight in. Other days, if friends are over, I actually pretend I’m running a five-star restaurant and jazz it up a bit.
- Drizzle with chocolate or caramel sauce and go wild with toppings like toasted coconut chips.
- Sandwich a scoop between two cookies. Trust me here. Next-level.
- Pair a small bowl with a mug of strong coffee (affogato-style, but no rules).
- Serve after a spicy main course, like the Delicious Chicken Enchiladas with Cream of Chicken Soup You’ll Love, to cool things down.
As for storage — just keep it airtight in the freezer. It’ll freeze hard but softens if left at room temp for ten-ish minutes. (Although, let’s be real… it’s never lasted more than a couple days in my house.)
More Vegan Ice Cream Recipes
If coconut milk ice cream becomes your new obsession, you’re not alone! I went through a phase where I made it weekly. Wanna branch out? Here are a couple more vegan ice cream variations I’ve played around with. Sometimes I blend in ripe bananas to lighten things up. Other times I’ll add berries for color and tang. If you’ve got leftover coconut milk, throw it in a smoothie or even try it in a sauce for One Pot Creamy Garlic Pasta which, not to brag, but is a total crowd-pleaser.
And don’t forget, nearly any fruit puree can be swirled in, or even a spoonful of almond butter for creamy richness. Experiment — it’s part of the fun and sometimes a happy kitchen accident turns into the next favorite treat.
Coconut Milk Ice Cream
So, why does coconut milk ice cream hit different? For me, it’s this wild combo of creamy but dairy-free — super allergy-friendly for friends, and the taste is pure summer. Plus, it’s probably the easiest “wow” dessert if you want to impress someone without spending an hour in the kitchen. Sometimes, my kids think I’m a wizard when a fresh batch appears out of nowhere, especially on movie night.
Pro tip: If you want to scoop it perfectly, let your ice cream sit on the counter for 10-15 minutes and use a hot spoon. Also, store your scooper in a glass of warm water while you’re serving.
If you’re new to homemade treats, coconut milk ice cream is a forgiving place to start. And in my (unapologetically strong) opinion, it’s better than half the dairy options out there.
Common Questions
Does it taste super coconutty?
Yeah, but not in a fake sunscreen way. More like, naturally creamy and subtle. If you add vanilla or chocolate, the coconut gets mellow.
Can I use a regular can of coconut milk?
Absolutely, but make sure it’s full-fat for that rich, creamy vibe. Lite coconut milk just doesn’t cut it for coconut milk ice cream.
Can I make it without a blender?
Totally — just use a whisk or even a fork. A blender or hand mixer just makes it a little silkier.
How long does it last in the freezer?
About a week. Any longer and it gets ice crystals. But, if your house is like mine, it’s gone within days.
Is it okay to add mix-ins?
For sure. Think chocolate chips, nuts, fruit, or a swirl of jam. Just fold them in before freezing.
Give This Chilly Treat a Try!
So, that’s the scoop (pun 100% intended) on the simplest way to make coconut milk ice cream at home. You don’t even need fancy gadgets, just a craving and maybe a spoon or two. If you want an even easier option, check out the ideas over at 3 Ingredient Coconut Milk Ice Cream – Plum Street Collective for more shortcuts. For a really creamy twist, the method from Coconut Ice Cream Recipe – So Creamy & Delicious! gives great results too. Promise, once you make this recipe, you’ll skip the store-bought stuff more often than not. Can’t wait to hear how your version turns out!
Coconut Milk Ice Cream
This easy homemade coconut milk ice cream is creamy, dairy-free, and perfect for satisfying sweet cravings on hot days.
Ice Cream Base
- 1 can full-fat coconut milk (Chill overnight for smoother texture.)
- 1/2 cup maple syrup (Other sweeteners like agave or honey can be used.)
- 1 teaspoon vanilla extract (Optional but adds flavor.)
- 1 pinch salt (Enhances flavors.)
Preparation
- Chill a can of full-fat coconut milk overnight.
- In a bowl, combine the chilled coconut milk, maple syrup, vanilla extract, and salt.
- Mix until completely combined using a whisk or blender.
- Pour the mixture into a shallow dish or a loaf pan.
- Freeze for a couple of hours, stirring once or twice as it firms up.
For best results, avoid using light coconut milk as it can lead to icy texture. Serve with toppings like chocolate or caramel sauce, or pair with strong coffee for affogato-style dessert.
