Coconut milk ice cream

(3 customer reviews)



Coconut milk ice cream is a lusciously creamy and dairy-free alternative to traditional ice cream. Made with rich and decadent coconut cream, this homemade treat is perfect for vegans, those with lactose intolerance, or anyone looking for a refreshing and indulgent dessert option. Customize your coconut milk ice cream with your favorite mix-ins or flavorings for a delicious and satisfying frozen treat that everyone will love.



  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1/2 cup sweetener of choice (such as granulated sugar, maple syrup, or agave nectar)
  • 1 teaspoon vanilla extract
  • Optional mix-ins or flavorings (chocolate chips, chopped nuts, fruit puree, cocoa powder, etc.)



  1. Chill Coconut Milk: Place the cans of coconut milk in the refrigerator overnight to allow the coconut cream to separate and solidify at the top of the cans.
  2. Prepare Ice Cream Base: Open the chilled cans of coconut milk and scoop out the solidified coconut cream into a mixing bowl, leaving behind any remaining liquid. Save the liquid for other recipes or discard it.
  3. Whip Coconut Cream: Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed until smooth and creamy, about 2-3 minutes.
  4. Sweeten and Flavor: Add the sweetener of your choice (granulated sugar, maple syrup, or agave nectar) and vanilla extract to the whipped coconut cream. Mix until well combined. Adjust sweetness to taste.
  5. Optional Flavorings: If desired, add any mix-ins or flavorings to the ice cream base, such as chocolate chips, chopped nuts, fruit puree, or cocoa powder. Gently fold them into the mixture.
  6. Churn Ice Cream: Transfer the ice cream base to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  7. Transfer and Freeze: Once churned, transfer the ice cream to a freezer-safe container. Smooth the top with a spatula, then cover the container with a lid or plastic wrap. Place in the freezer to firm up for at least 4 hours or overnight.
  8. Serve: When ready to serve, remove the coconut milk ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, and enjoy!

3 reviews for Coconut milk ice cream

  1. Shehu

    I’m always on the lookout for dairy-free dessert options, and the Coconut Milk Ice Cream from this meal site did not disappoint. It’s so creamy and delicious, you’d never guess it’s dairy-free! The coconut flavor is perfectly complemented by the natural sweetness of the coconut milk, and the texture is spot on – smooth and velvety with just the right amount of richness. Plus, it’s free from common allergens like dairy, nuts, and soy, making it perfect for those with dietary restrictions. I’ll definitely be recommending this to all my friends.

  2. Mustapha

    The Coconut Milk Ice Cream from this meal site is hands down the best dairy-free ice cream I’ve ever tasted. It has the perfect balance of sweetness and creaminess, and the coconut flavor really shines through. Plus, it’s so smooth and indulgent – you’d never guess it’s made with coconut milk instead of dairy. I love that it’s vegan-friendly and free from artificial additives and preservatives. This ice cream has become a staple in my freezer, and I can’t wait to try all the other flavors.

  3. Kehinde

    I recently tried the Coconut Milk Ice Cream from this meal site, and it was a game-changer! As someone who is lactose intolerant, finding a delicious dairy-free ice cream has always been a struggle. But this coconut milk ice cream exceeded all my expectations. It’s creamy, rich, and packed with flavor – everything you want in a frozen treat. Plus, it’s made with simple, wholesome ingredients, which is a huge plus. I’ll definitely be stocking up on this for those hot summer days.

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