Coconut Ice Cream
A dairy-free Coconut Ice Cream requires just 6 simple ingredients and your trusty ice-cream maker!
I’ll explain why coconut cream is the best replacement for heavy cream in ice cream recipes, and give you an easy recipe for making a coconut milk ice cream that is bursting with coconut flavor and toasted coconut chips, and easily adapted to create other flavors.
This homemade coconut milk ice cream recipe is dairy-free, gluten-free, and easily made vegan too!
It’s the perfect coconut cream from ice cream base recipe.
Love using coconut cream in dairy-free ice cream recipes? Try this Coconut Mint Ice Cream next.
If you’re looking for another dairy-free ice cream, you might like this Oatmilk Ice Cream.
Why You’re Going to Love this Coconut Ice Cream Recipe
Dairy Free or Vegan Ice Cream – As written, this coconut milk ice cream is made with coconut cream and honey, making it a vegetarian, dairy-free ice cream. If you replace the honey with corn syrup or agave nectar, it’s vegan too!
Pure Coconut Flavor – While coconut cream is an ingredient that is needed to make a creamy dairy-free coconut milk ice cream base, it’s also really flavorful!
We’ll amp up the coconut flavor by adding toasted coconut too.
An Easy Ice Cream Recipe – Coconut Ice Cream only requires 6 ingredients, and they can all be stored in your pantry!
Follow the step-by-step instructions here for amazing ice cream results.
Coconut Cream for Ice Cream Base Recipes
In many instances, coconut cream can be used in place of heavy cream in recipes.
This coconut-flavored ice cream is also made with coconut cream, and without cream or milk, so it is completely dairy-free. It’s the perfect coconut cream from ice cream base recipes.
Coconut cream is the best substitute for heavy cream because it is thick, rich, and creamy. No other vegan milk substitute has all of those descriptors.
The key to making a creamy, rich, dairy-free ice cream that isn’t hard or icy is using canned coconut cream.
While you will likely have decent results simply replacing the heavy cream in your ice cream recipes with coconut cream, this recipe has been specifically formulated to make the best, creamiest dairy-free ice cream possible.
You can adjust this recipe and add other flavors and mix-ins to create all kinds of fancy specialty coconut milk ice cream recipes!
Ingredients in Homemade Coconut Milk Ice Cream
Coconut Cream – For this recipe you’ll need two cans of coconut cream. There’s no need to refrigerate the cans or to separate the cream from the liquid. We’ll use all of it, and we will chill it after mixing everything together.
Granulated Sugar – Most of the sweetness in this coconut ice cream comes from regular granulated sugar.
Honey – The rest of the sweetness comes from honey, or you can use another liquid sweetener like corn syrup or agave nectar. Using at least some liquid sweetener helps to discourage ice crystals from forming in our dairy-free ice cream.
Vanilla Extract – Vanilla is a must for almost all of our ice cream recipes. It elevates the simple flavors of the other ingredients.
Kosher Salt – Just a bit of salt balances the sweetness and makes everything taste a bit brighter.
Coconut Flakes or Chips – These are optional, but they add more coconut flavor and a really nice texture to this ice cream. We will toast them so that they are fragrant and nutty.
How To Make Coconut Ice Cream with Coconut Cream from Scratch
Make sure that you chill your ice cream maker bowl in the freezer for at least 24 hours so that it’s frozen solid before you start.
- In a medium bowl, add the coconut cream, granulated sugar, honey, vanilla extract, and kosher salt.
- Whisk until the sugar has dissolved, about 2-3 minutes. You should not feel any grit when you rub the mixture in between your fingers. Place in the refrigerator for at least an hour, until chilled.
- While the ice cream base is chilling, make the toasted coconut. Place the coconut flakes in a large skillet over medium heat.
- Toast for 3-4 minutes, stirring often, until the coconut is toasted and fragrant.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the toasted coconut, reserving one tablespoon for later.
- Spoon the ice cream into a shallow container or a loaf pan. Sprinkle the top with the remaining toasted coconut. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5-10 minutes before serving. Scoop and serve.
These numbered steps match the numbered photos above and are for illustration purposes.
For the full list of ingredients and instructions for coconut ice cream, see the recipe below.
Tips for Making this Coconut Ice Cream Recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.
Chill out – If possible, always start with chilled ingredients. This is important for a homemade no-churn ice cream recipe for ice cream maker.
Don’t skimp on the fat – High-fat coconut milk and coconut cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Both granulated sugar and some liquid sugar are essential for the creamy texture in dairy-free ice cream.
Make it Vegan: This recipe is dairy-free and can be made vegan if you use a vegan liquid sweetener like corn syrup or agave.
Also, make sure that your granulated sugar is vegan, as some sugars are processed with bone-char making them not vegan.
Homemade Ice Cream Substitute Coconut Cream for Heavy Cream
So, can we substitute coconut cream for heavy cream in ANY ice cream recipe?
Maybe, but I suggest that you follow an ice cream recipe made specifically using coconut cream. Here’s why:
Texture: Because coconut cream has a high water content (higher than dairy cream), it can crystalize when frozen. This can make your ice cream more like a popsicle, which is not ideal!
To combat this, we use part granulated sugar and part liquid sweetener to keep the coconut ice cream smooth.
Ingredients: Using coconut cream as a substitute in ice cream recipes will also depend on the original ingredients of the ice cream recipe.
Many recipes call for both heavy cream and milk. For these, you’ll want to use canned coconut cream as well as canned coconut milk.
An all coconut milk ice cream base will not be creamy enough, so be sure to use at least half coconut cream.
Other ice cream recipes use egg yolks to create a custard base. You can use coconut milk and cream in these recipes too, but you may not want to if your goal is to make a vegan coconut ice cream.
For ice cream recipes that use sweetened condensed milk (usually no-churn recipes like my no churn vanilla ice cream), you’ll likely want to purchase sweetened condensed coconut milk to make that substitution with.
No Churn Coconut Milk Ice Cream Directions
You won’t get the same creamy, luscious texture if you make this recipe without an ice cream machine, but it can be done.
Chill a shallow container or a loaf pan in the freezer while you mix the coconut ice cream ingredients.
Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
I suggest adding the toasted coconut on at the very end if you are making this recipe no-churn, or saving it to use as a topping.
Coconut Ice Cream Add-ins
To me, crispy pieces of toasted coconut are the ultimate add-in for this coconut ice cream recipe, but they certainly aren’t the only option.
Treat this coconut cream ice cream base like a blank canvas.
It can be the backdrop for any ice cream add-ins you like and help you to create your own creative, dairy-free ice cream masterpiece.
Here are some ideas to get you started:
Chocolate: Chocolate chips, chocolate chunks, a ribbon of chocolate fudge, or chopped chocolate candy bars.
Fruit: Coconut pairs just as well with fruit as it does with chocolate. Try layering the churned ice cream in the pan with thin layers of peach or strawberry puree.
Not too much, or you may end up with too much water in the mix.
Other Popular Add-ins: Some of the favorites are chopped Oreos, walnuts, cookie dough pieces (see my cookie dough ice cream recipe), marshmallows, caramel syrup, and rainbow sprinkles.
Flavorings: Instead of adding vanilla extract to coconut ice cream (or in addition to it), try something else. Rum extract makes coconut ice cream taste like a pina colada!
Other good options include lemon extract, almond extract, and peppermint extract.
It’s perfect with a slice of dairy free no-bake raspberry cheesecake.
What Kind of Coconut Milk Do I Use to Make Ice Cream?
In this recipe, we aren’t using any coconut milk, only coconut cream. For both coconut milk and coconut cream in ice cream recipes, it’s important to use canned coconut products, rather than the drinkable coconut drinks that come in a carton.
You will usually find canned coconut cream in the Asian food section of the grocery store. It’s used frequently in Thai recipes, and most all canned coconut is produced in Thailand too.
Some larger grocery stores might have coconut cream in the natural or vegan baking section.
Does Coconut Cream Ice Cream Taste Like Coconut?
Yes, this dairy-free ice cream will taste like coconut. There’s no real way around that since it’s made primarily from coconut cream.
Add the coconut flakes to make it really taste like coconut, or leave them out if you want this ice cream to be more like a plain vanilla ice cream that’s ready for add-ins.
HOW TO STORE COCONUT ICE CREAM
Store this coconut ice cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed to the top of the ice cream. It will stay fresh for up to 1 month.
More Homemade Ice Cream Recipes
If you’re looking for more dairy-free frozen treats, check out our sorbet recipes! My favorite is Lemon Sorbet.
If you like coconut ice cream, I have a feeling you’ll like my Coconut Sorbet recipe too.
I like to enjoy a bowl with a scoop of coconut ice cream and a scoop of strawberry sorbet or lime sorbet. The creamy and fruity flavors go so well together, and create a lightened version of ice cream.
Use this ice cream to make a homemade Ice Cream Cake, Fried Ice Cream, or even a Classic Banana Split!
Want to make a classic ice cream recipe? Start with this easy Sprinkles Ice Cream!
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Did you make this coconut ice cream recipe? Leave a comment below letting us know what you thought and if you added any additional add-ins.
Coconut Ice Cream
A dairy-free Coconut Ice Cream requires just 6 simple ingredients and your trusty ice-cream maker! Coconut Cream is the key to a creamy non dairy homemade ice cream.
Ingredients
- 2 cans (13.5 ounces each) coconut cream
- ¾ cup granulated sugar
- ¼ cup honey (or corn syrup or agave if vegan)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ¾ cup coconut flakes or chips
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, add the coconut cream, granulated sugar, honey, vanilla extract, and kosher salt.
- Whisk until the sugar has dissolved, about 2-3 minutes. You should not feel any grit when you rub the mixture in between your fingers. Place in the refrigerator for at least an hour, until chilled.
- While the ice cream base is chilling, make the toasted coconut. Place the coconut flakes in a large skillet over medium heat.
- Toast for 3-4 minutes, stirring often, until the coconut is toasted and fragrant.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the toasted coconut, reserving one tablespoon for later.
- Spoon the ice cream into a shallow container or a loaf pan. Sprinkle the top with the remaining toasted coconut. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5-10 minutes before serving. Scoop and serve.
Notes
- Be sure to use canned coconut cream for this recipe. You can usually find it in the Asian section of the grocery store. There's no need to chill the cans ahead of time, and you should add the entire contents of the cans to the recipe.
- The toasted coconut is optional. In the recipe photos I used coconut chips, but you can use coconut flakes if you prefer a finer texture.
- The liquid sweetener is key to making a dairy-free ice cream that doesn't crystalize. Honey is great, but you can use corn syrup or agave nectar to make this recipe vegan.
- Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours before you're going to make ice cream.
- Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.
- Coconut cream ice cream should be easy to scoop if you let it soften at room temperature for 5 minutes after removing it from the freezer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 163mgCarbohydrates: 45gFiber: 1gSugar: 41gProtein: 1g
I must be sugar free due to diabetes. The only sweetener I can use is liquid stevia drops or powdered stevia. Erythritol and Allulose make me sick.
Will this recipe work without your sweeteners?
I haven’t tried this recipe using a sugar alternative. You might light this keto ice cream recipe: https://www.fourscoreliving.com/keto-ice-cream/
I made this recipe, added pineapple instead of coconut flakes, and spiced rum instead of vanilla. I did use honey, I did not use granulated sugar. The pineapple juice from the cup of puréed pineapple(no sugar just fruit juice) has enough sweetness.
Thanks for stopping by and sharing what you used! The addition of pineapple and spiced rum sounds delicious.
The Ice Cream from Scratch Team
Thank you for sharing.
Do you think I could add banana instead of granulated sugar? I’m using this recipe for dogs. I will use maple syrup instead of honey and thought if I pureed banana that might work as the sugar replacement?
Also, alot of vegan ice creams call for coconut milk but I like coconut cream as it just seems to be the same but with less water. What would you say? 🙂
Hi Leanne,
You can use coconut cream and banana in this for a dog friendly ice cream option (it’s probably delicious to humans too).
The Ice Cream From Scratch Team
Just a note: canned coconut cream can also be found in alcohol mixer sections at most grocery stores. I’ve always found it there among the margarita salt, clamato, ginger ale, and the like.
Thanks for sharing!
The Ice Cream From Scratch Team
This did not work for me, and I can’t figure out where I went wrong…I measured and mixed ingredients as directed. My coconut cream had a thick layer of solidified coconut oil on top, which I broke up as best I could. I refrigerated the mixture, and the coconut remained in globs. I poured it all into the ice cream maker bowl, which was frozen solid. The mixture was a grayish combination of the coconut milk/water, the sugar, corn syrup, vanilla and salt, along with the globs of solidified coconut oil. It all churned in the ice cream maker, but the coconut oil was not mixed into the other ingredients, instead bobbing around like small icebergs. After 25 minutes, a thin layer of the gray liquid was frozen to the sides of the bowl, and that was as close to ice cream as it came.
Can you advise me on how to do this differently so that the mixture is somewhat homogenized? The only thing I can think to do is to warm it enough to melt the coconut oil, but that would then be too warm to freeze in the ice cream maker.
Thanks for any help!
Hi Kathy,
When you mix the cans of coconut cream with the other ingredients, it should be smooth and creamy. You use the entire can. There shouldn’t be any clumps when you put it into the ice cream maker. Some batches of coconut cream can be thicker, which is what may have happened with yours. You can heat the coconut cream slightly if needed (but then let it cool to room temp before mixing with the other ingredients), to help it mix better, but when you mix it with the other ingredients, you mix until there are not lumps and no grit from the sugar.
We hope that helps.
The Ice Cream From Scratch Team
I have a 4 quart ice cream maker and am trying to figure out capacity/servings from this recipe. How many quarts of ice cream does this make? Should I double the recipe? 3 times? More?
Hi Pam,
This recipe makes about 1.5 quarts. You can double this recipe for your 4 quart ice cream maker.
The Ice Cream From Scratch Team
After 20 minutes it is as liquid as before I poured it in the ice maker. I didn’t add any sugar only agave syrup. Just as it is, is almost too sweet for me.
Hi Alba,
Did you use full fat coconut cream, and let your ice cream maker bowl freeze for at least 24 hours or until completely solid. I have found that if I don’t let my ice cream bowl freeze long enough, it won’t set up during churning. I hope that helps.
The Ice Cream From Scratch Team
I am partway through my first attempt at this recipe. I can’t seem to get rid of the grittiness of the sugar despite whisking for a long time. I used agave for the liquid sweetener. Any suggestions? If I make a future batch with all liquid sweetener, what total volume should I use?
I will be using the KitchenAid ice cream attachment for the first time later this afternoon after my mixture chills.
Thanks!
Hi Kay,
This can sometimes happen when the coconut cream is really thick, or if you use a raw sugar. You can use honey in place of the sugar. We haven’t tried other liquid sweeteners n this recipe. You could also add a couple tablespoons of warm water to the sugar to dissolve it, before adding it in with the coconut cream. Alternatively, you can use 1 1/4 cup of sifted powdered sugar in place of the granulated sugar. Just note that the consistency might change slightly.
The Ice Cream From Scratch Team
Hello and thank you for thud super easy and delicious recipe. We made it using 1 can each of Coconut cream, coconut milk and coconut sweet condensed and the rest of your recipe.
Can I say OMG !! So good!!!
It mixed up great in bowl n transferred it to ice cream make fur 30 minutes and it was perfect! Into the freezer and we will enjoy it tomorrow night…. Soft tonight was great too!
Thanks!
Hi Kimi,
Thank you for stopping back by and letting us know what you used. We’re glad you loved it.
The Ice Cream From Scratch Team
I would love to find a custard based coconut ice cream (dairy free, not vegan) recipe. Can I just use another recipe and sub cream and milk with coconut cream?
Hi Wanda,
We do have a custard ice cream that you can try subbing with coconut milk and coconut cream. Just note that we haven’t tried this ourselves.
https://icecreamfromscratch.com/custard-ice-cream/
The Ice Cream From Scratch Team
Veeeery sweet! I used coconut milk in a can by mistake so the texture didn’t quite turn out. Maybe I will try again with coconut cream and 1/3 of the sugar.
What is the serving size for your recipes? 2/3 cup? I didn’t want/need dairy free so I replaced one of the cans of coconut cream with 1 1/2 cup of heavy cream. I blended the mixture together with an immersion blender. It turned out delicious, except if I make it again I will leave out the honey to cut the sweetness.
Most of our recipes are 1/2 cup serving.
The Ice Cream From Scratch Team
Hi I followed this recipe exactly and it turned out great. It’s perfect except too sweet. Can I reduce some sugar or honey? Or will that compromise the overall creaminess and texture?
Hi Caitlin,
You can reduce the granulated sugar to 1/2 cup without changing the texture too much
The Ice Cream From Scratch Team
I did not use sugar or honey, My ingredients besides Coconut cream is Soaked cranberries, chopped walnuts, finely chopped 77% chocolate.
I whipped the cream first the added other ingredients in a very cold frozen bowl.
Hi Brenda,
Sounds great and very creative! Glad you enjoyed.
All the best,
Kimberly