This Coconut Milk Ice Cream is a dreamy, dairy-free dessert that’s as rich and creamy as traditional ice cream—without the need for an ice cream maker. Made with full-fat coconut milk, natural sweeteners, and simple ingredients, it’s the perfect refreshing treat for warm days or anytime you’re craving something cool and indulgent. With its tropical flavor, silky texture, and completely plant-based profile, this easy frozen dessert is ideal for vegans, those avoiding dairy, or anyone who loves a light, naturally sweet treat with minimal effort.
Why You’ll Love This Recipe
- Naturally dairy-free and vegan
- Ultra-creamy with just a few ingredients
- No ice cream maker required
- Naturally sweetened with maple syrup or agave
- Easily customizable with mix-ins or flavors
- Free from refined sugar and additives
- Perfect for summer or healthy snacking
- Kid-friendly and allergy-friendly
- Stores well for make-ahead desserts
- Tastes indulgent without being heavy
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cans (13.5 oz each) full-fat coconut milk (chilled overnight)
- 1/2 cup pure maple syrup or agave nectar
- 1 tbsp vanilla extract
- Pinch of salt
- Optional: 1/2 cup shredded coconut or chopped dark chocolate
Servings and timing
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 10 minutes
- Servings: 6 servings
- Calories: 190 kcal per serving
Variations
- Chocolate swirl: Mix in melted dairy-free dark chocolate for ribbons of fudge.
- Berry blend: Fold in fresh or frozen raspberries, strawberries, or blueberries.
- Mint chip: Add peppermint extract and dairy-free chocolate chips.
- Nutty crunch: Mix in toasted almonds, cashews, or pecans for texture.
- Spiced coconut: Add cinnamon or cardamom for a warm twist.
- Tropical upgrade: Fold in diced mango, pineapple, or passionfruit.
- Cookie crumble: Add chunks of vegan cookies or graham crackers.
- Coffee flavor: Stir in a teaspoon of instant espresso for a mocha vibe.
- Salted caramel: Swirl in homemade vegan caramel and sea salt.
- Alcohol infusion: Add a splash of rum or bourbon for adult-friendly flavor.
Storage/Reheating
Store your coconut milk ice cream in an airtight, freezer-safe container for up to 2 weeks. To prevent freezer burn, press a piece of parchment paper directly onto the surface before sealing.
Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Do not microwave.
This recipe is not intended to be reheated.
FAQs
Can I use light coconut milk?
It’s best to use full-fat coconut milk or coconut cream to ensure the ice cream is rich and creamy. Light versions will result in an icy, less satisfying texture.
Why does the coconut milk need to be chilled?
Chilling helps the cream separate from the liquid in the can. You’ll use the thick cream for the ice cream base, which creates a rich consistency.
What’s a good substitute for maple syrup?
Agave nectar, honey (if not vegan), or date syrup are great alternatives. Choose one that complements your flavor preferences.
Can I make this recipe without a hand mixer?
Yes, a high-speed blender or food processor works well to achieve a smooth, whipped texture.
How do I make it creamier without an ice cream maker?
Stir the ice cream once or twice during the freezing process to break up ice crystals and improve texture.
Is this recipe paleo-friendly?
Yes, it can be paleo if you use maple syrup and avoid processed mix-ins.
Will it taste strongly of coconut?
The coconut flavor is present but mild. Add vanilla, chocolate, or citrus to balance it if you prefer less coconut taste.
Can I use coconut cream instead of coconut milk?
Yes, coconut cream will make the ice cream even richer. Just be mindful that it will also be thicker and may need more softening time before scooping.
Can I make this into popsicles?
Absolutely! Pour the mixture into molds and freeze for creamy coconut pops.
How long does it take to freeze fully?
Usually 4 to 6 hours, but overnight is best for a firmer texture.
Conclusion
This Coconut Milk Ice Cream is the ultimate treat for anyone seeking a creamy, satisfying dessert without dairy or refined sugar. With just a few ingredients and no special equipment needed, it’s an easy, versatile recipe that’s perfect for hot days, special diets, or a simple homemade indulgence. Whether enjoyed plain or loaded with your favorite mix-ins, this refreshing, tropical-inspired dessert proves that plant-based ice cream can be every bit as luxurious as traditional versions. Keep a batch in your freezer, and let the cool, creamy scoops speak for themselves.
Print
Coconut Milk Ice Cream (Dairy-Free & Creamy)
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Coconut Milk Ice Cream is a dreamy, dairy-free dessert that’s ultra-creamy, naturally sweetened, and bursting with coconut flavor. Made with just a handful of wholesome ingredients—no ice cream maker needed—this plant-based frozen treat is perfect for cooling down on hot days or satisfying sweet cravings the vegan way. Customize it with shredded coconut, dark chocolate, or fruit for a refreshing, tropical twist everyone will love.
Ingredients
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2 cans (13.5 oz each) full-fat coconut milk (chilled overnight)
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1/2 cup pure maple syrup or agave nectar
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1 tbsp vanilla extract
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Pinch of salt
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Optional mix-ins: 1/2 cup shredded coconut or chopped dark chocolate
Instructions
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Scoop the cream: After chilling the coconut milk cans overnight, open them carefully without shaking. Scoop the solid coconut cream from the top into a mixing bowl. Set aside the remaining liquid (great for smoothies or baking).
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Blend the base: Add maple syrup, vanilla extract, and a pinch of salt to the bowl. Using a hand mixer or blender, whip the mixture until smooth, light, and creamy.
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Add your mix-ins: Gently fold in any optional mix-ins like shredded coconut or chunks of dark chocolate for added texture and flavor.
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Freeze the mixture: Pour the whipped coconut mixture into a freezer-safe container. Smooth the top with a spatula.
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Stir once for smoothness: Place in the freezer for 4–6 hours. For the best texture, give it a gentle stir around the 2-hour mark to break up ice crystals.
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Serve and enjoy: When ready to enjoy, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. Scoop and serve as is or with your favorite toppings.
Notes
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Full-fat coconut milk is essential for creaminess—avoid light versions.
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For a tropical flair, add pineapple chunks or mango purée before freezing.
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Keeps in the freezer for up to 1 week in an airtight container.
- Prep Time: 10 minutes
- chill time: 6 hours
- Category: Dessert, Ice Cream
- Method: No-Churn, Freezer
- Cuisine: Vegan, Tropical
