This coconut ice cream is sweet, creamy, and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required!
You might remember that I’ve already shown you a few dairy-free ice cream recipes- likeoat milk ice creamandalmond milk ice cream– but neither of them is as creamy as this.
Table of Contents
- Why this recipe works
- Ingredients needed
- How to make coconut ice cream
- Can I make this in an ice cream machine?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More ice cream recipes to try
- Frequently Asked Questions
- Coconut Ice Cream (3 Ingredients!) (Recipe Card)
Why this recipe works
- Ice cream machine or not. You have two options in how you make it- either in a blender or in a traditional ice cream maker!
- Best texture. the ice cream will besweet, creamy, and perfectly scoopable.
- No overpowering flavor. If you are worried that this may taste like coconut, don’t fret: it isn’t overpowering and you can completely mask the flavor!
- Diet friendly. Because it has no dairy, it makes for a fabulous vegan ice cream!
What I love about this coconut ice cream recipe is that, unlike other ice cream recipes that call for egg yolks or heavy whipping cream, these contain neither yet yield the most perfect dessert.
Ingredients needed
This dessert needs just 3 ingredients to make and if you’ve made any of my otherhealthy desserts, you’ve probably got them all in your kitchen. Here are the ingredients you’ll need:
- Coconut milk.Full fat and chilled coconut milk from a can. Do not use coconut milk from a carton or your ice cream won’t set.
Ingredient swap
Don’t have coconut milk on hand? Coconut cream works in the same way and is just as rich and creamy!
- Cashew OR almond butter.I enjoy usingalmond butter, but the cashew option works. If you’d like this recipe to be nut free, you can use tahini or sunflower seed butter.
- Maple syrup.Adds sweetness with no refined sugar. To keep it keto friendly, useketo maple syrup.
- Vanilla extract.Optional, but this reduces the overwhelming coconut flavor.
How to make coconut ice cream
Simple is an understatement when it comes to this recipe.
You follow a simple 3-step process to make it, and no ice cream maker is required.
Ready to make some ice cream?
Step 1- Prepare ice cream
Add all your ingredients into ahigh-speed blenderand blend until smooth. Choose a blender with ice-blending capabilities.
Step 2- Let it set
Next, transfer into a loaf tin or freezer-friendly container. If you can, place the loaf pan in the freezer first so it can chill before adding the mix into it.
Place the coconut milk ice cream mixture into the freezer and stir it every 10-15 minutes for the first hour. After the first hour, let it freeze for a further 3 hours.
Step 3- Serve
Now, remove the ice cream from the freezer and let it sit at room temperature for 15 minutes to thaw slightly before scooping and serving.
Can I make this in an ice cream machine?
If you have anice cream maker, you can definitely make this coconut milk ice cream in it!
Follow the blender directions and freeze the mixture for about 45 minutes. Once it has frozen slightly, transfer it to the ice cream maker. Follow the manufacturer’s instructions and churn until thick and creamy. Transfer to the freezer and allow to freeze for an hour.
Tips to make the best recipe
- Freeze your loaf pan/container prior to adding the ice cream mixture into it. This helps the ice cream freeze faster and helps it avoid any freezer burns.
- You must stir the mixture every 10-15 minutes for the first hour. This helps the ice cream from solidifying too quickly and helps make it scoopable.
- For an even creamier and smoother texture, add 1 ounce (1 standard shot) of vodka. This doesn’t add any alcohol flavor.
- Add a pinch of sea salt to really bring out the natural sweetness.
Flavor variations
The beauty of this coconut ice cream recipe is how easy it is to change up the flavor! Here are some of our favorites:
- Peanut butter: Swap out the almond butter for creamy peanut butter.
- Cookie dough: Fold through 1/2 cup ofedible cookie doughand 1/4 cup of chocolate chips.
- Mint chocolate chip: Add 1/2 teaspoon of peppermint extract and 1/4 cup of chocolate chips.
- Caramel pecan: swirl through 1/2 cup ofcaramel syrupand 1/4 cup of finely chopped pecans.
- Strawberry: Add 1-2 cups of frozen strawberries.
- Chocolate: Add 1/2 cup of cocoa powder and 1/2 cup of chocolate chips.
- Lemon Coconut: Add two teaspoons of lemon extract and two tablespoons of coconut flakes.
Storage instructions
To store: Store leftovers in the freezer in its container for up to 2 months.
To serve: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.
- Blender. My go-to blender that has ice-blending capabilities.
- Food processor. Don’t have a blender? A food processor works well in a pinch!
- Loaf pan. A good non-stick loaf pan to freeze the ice cream in it.
More ice cream recipes to try
- Keto ice cream
- Avocado ice cream
- Cottage cheese ice cream
- Peanut butter ice cream
- Protein ice cream
- Superman ice cream
Frequently Asked Questions
Is coconut ice cream dairy-free?
Traditional coconut ice cream doesn’t have dairy in them. However, sorbets and coconut ice cream blends may contain added dairy or heavy cream.
Be sure to double check the ingredient list to make sure they are certified dairy free.
Is almond milk or coconut milk better for ice cream?
Both almond milk and coconut milk works well for ice cream, as seen in our almond milk ice cream recipe. However, as coconut milk is higher in fat, it naturally creates a smoother and creamier scoop.You can also try cashew milk (like in cashew milk ice cream).
Is coconut ice cream healthy?
With no refined sugar or dairy, coconut ice cream is a healthier option. When tweaked correctly, it is suitable for a keto diet.
Coconut Ice Cream (3 Ingredients!)
5 from 800 votes
This coconut ice cream is sweet, creamy, and uses coconut milk! Made with just 3 ingredients, there is NO ice cream maker required!
Servings: 10 servings
Prep: 1 minute min
Cook: 5 minutes mins
Total: 6 minutes mins
Rate This Recipe
Ingredients
- 1 13.5 oz can coconut milk chilled
- 3/4 cup almond butter or cashew butter * See notes
- 1/4 cup maple syrup ** See notes
Instructions
Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
Notes
A serving is approximately 1/4 cup.
* You can use any nut or seed butter of choice.
** For a keto option, use keto maple syrup.
TO STORE: Ice cream should be stored in the freezer in its container for up to 2 months.
TO SERVE: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.
Nutrition
Serving: 1servingCalories: 116kcalCarbohydrates: 4gProtein: 4gFat: 10gSodium: 1mgPotassium: 141mgFiber: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 65mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
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