Best Coconut Milk Ice Cream – Creamy Vegan Recipe

The Day I Fell in Love with Coconut Milk Ice Cream

It was one of those sweltering summer afternoons where the air felt thick enough to slice, and my craving for something cold and creamy hit me like a wave. I remember staring at my empty ice cream tub—dairy-free but disappointingly icy—and thinking, “There has to be a better way.” That’s when I first whisked together coconut milk, a splash of vanilla, and just a kiss of maple syrup. The result? A spoonful of pure magic—creamy, dreamy, and so rich you’d never guess it was vegan. Now, it’s my go-to treat for hot days, dessert emergencies, and every sweet moment in between.

Ingredients You’ll Need

This recipe is beautifully simple, but each ingredient plays a starring role in creating that luscious texture and flavor. Here’s what you’ll need:

2 cans full-fat coconut milk – Don’t skimp here! The richness comes from the creamy top layer (give the cans a good shake before opening).

1/3 cup pure maple syrup – Just sweet enough without overpowering the coconut. Honey works too if you’re not strictly vegan.
1 tablespoon vanilla extract – A splash of warmth that makes the flavors sing.
Pinch of sea salt – Trust me, this tiny addition balances everything perfectly.

1 tablespoon arrowroot powder (optional) – For extra creaminess, but your ice cream will still be divine without it.

And here’s the fun part—you can dress it up! Try stirring in toasted coconut flakes, dark chocolate chunks, or a swirl of raspberry jam after churning.

How to Make the Creamiest Coconut Milk Ice Cream

This recipe is so forgiving, even if you’ve never made ice cream before, you’ll feel like a pro. Here’s how I do it:

Chill your cans of coconut milk overnight. This helps separate the rich cream from the liquid. When you’re ready, scoop out the thick cream into a blender, leaving the watery bit behind (save it for smoothies!).
Blend until silky. Add the maple syrup, vanilla, salt, and arrowroot (if using), then blend on high until it’s smooth as satin. Taste and adjust sweetness—this is your moment to make it perfect.
Pour into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it looks like soft-serve. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals.

And here’s my favorite tip: Let it rest. If you can resist, transfer the churned ice cream to a loaf pan, cover with parchment, and freeze for 2-3 hours. That patience pays off with the creamiest scoop imaginable.

Pro Tips for the Creamiest Coconut Milk Ice Cream

Want to take your coconut milk ice cream to the next level? Here are my favorite tricks:

Chill everything first: Pop your ice cream maker bowl in the freezer overnight and chill your coconut milk mixture for at least 4 hours before churning
Add a splash of vodka: Just 1 tablespoon helps prevent ice crystals from forming (don’t worry, the alcohol content is minimal)
Toast your coconut: If using shredded coconut, toast it lightly first for deeper flavor

Blend thoroughly: For ultra-smooth texture, blend your mixture on high for a full minute

Delicious Variations to Try

This recipe is wonderfully adaptable! Here are some crowd-pleasing twists:

Chocolate Coconut: Add 1/3 cup cocoa powder and 1/2 cup melted vegan chocolate

Tropical Mango: Blend in 1 cup pureed ripe mango
Matcha Green Tea: Whisk in 2 tbsp high-quality matcha powder
Cookie Dough: Fold in chunks of vegan cookie dough during the last minute of churning

What to Serve With Your Coconut Milk Ice Cream

This creamy dream pairs beautifully with:

Fresh tropical fruits like pineapple, mango or banana
Warm vegan chocolate sauce or caramel

Crumbled vegan cookies or brownies
A sprinkle of toasted coconut flakes or chopped nuts
For an indulgent treat, sandwich between two vegan cookies

Storage and Serving Tips

To keep your ice cream at its best:

Store in an airtight container with parchment pressed directly on the surface
Will keep for 2-3 weeks in the freezer

Let sit at room temperature for 5-10 minutes before scooping for easier serving
If it freezes too hard, blend briefly in a food processor to restore creaminess

Frequently Asked Questions

Can I make this without an ice cream maker?
Absolutely! Pour your mixture into a shallow pan, freeze for 2 hours, then whisk vigorously. Repeat every 30 minutes until firm.

Is light coconut milk okay to use?
Full-fat coconut milk gives the creamiest results, but light will work in a pinch – just expect a slightly icier texture.

My ice cream is too hard – how can I fix it?
Try adding 1-2 tsp of arrowroot powder or cornstarch to your mixture before freezing – these help prevent over-hardening.

Can I use other non-dairy milks?
Coconut milk works best for richness, but cashew or almond milk can be used if you add 1/4 cup coconut oil for fat content.

A Sweet Final Thought

There’s something magical about scooping into a bowl of homemade coconut milk ice cream – that first creamy, dreamy bite that proves plant-based treats can be just as indulgent as the classics. Whether you’re vegan, lactose-intolerant, or simply craving something deliciously different, this recipe is bound to become a freezer staple. I’d love to hear which variation you try first – maybe we’ll discover a new favorite together! Now go grab that ice cream scoop and treat yourself to something wonderfully creamy.

Coconut Milk Ice Cream

Author: Trusted Blog

Print Recipe

Description

A creamy and dairy-free ice cream made with coconut milk for a rich, tropical flavor.

Ingredients

Scale

For the Crust:

2 cans (13.5 oz each) full-fat coconut milk
1/2 cup granulated sugar
1 tsp vanilla extract

1/4 tsp salt
Optional: 1/2 cup shredded coconut or fruit puree for flavor variations

Instructions

1. Prepare the Crust:

In a medium saucepan, combine coconut milk, sugar, and salt. Heat over medium-low heat, stirring until sugar dissolves completely.

Remove from heat and stir in vanilla extract (and any optional ingredients like shredded coconut or fruit puree).
Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).

Transfer to a freezer-safe container and freeze for 2-3 hours until firm.

Notes

You can customize the seasonings to taste.