This simple yet luxurious coconut milk ice cream requires just a handful of ingredients and no special equipment to create a rich, creamy frozen treat that’s naturally dairy-free.

The toasted coconut flakes add delightful texture and enhance the tropical flavor profile, making this dessert perfect for summer gatherings or anytime you’re craving something sweet and satisfying.

Ingredients

  • 2 cans (13.5 oz each) full-fat coconut milk
  • 3/4 cup sweetener (options: granulated sugar, coconut sugar, or maple syrup)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup toasted coconut flakes (optional, for garnish)

Equipment Needed

  • Medium saucepan
  • Whisk
  • Freezer-safe container (metal loaf pan works well)
  • Measuring cups and spoons
  • Rubber spatula
  • Ice cream scoop
  • Plastic wrap or parchment paper

Preparation Time

  • Prep time: 10 minutes
  • Cooking time: 5 minutes
  • Freezing time: 6-8 hours (preferably overnight)
  • Total time: 6-8 hours (mostly hands-off freezing time)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Before you begin, make sure all your ingredients are measured and ready to go. This will make the process smoother and more enjoyable.

  1. Shake the coconut milk cans well before opening to ensure the cream and liquid are well combined.
  2. Measure out your sweetener of choice. Different sweeteners will produce slightly different results:
    • Granulated sugar creates a traditional sweet flavor
    • Coconut sugar adds a slight caramel note
    • Maple syrup brings a distinct depth of flavor
  3. Have your vanilla extract and sea salt ready nearby.

Step 2: Create the Base Mixture

This step is crucial for ensuring your sweetener fully dissolves and the flavors blend together properly.

  1. Pour both cans of coconut milk into a medium saucepan.
  2. Add your measured sweetener to the coconut milk.
  3. Place the saucepan over medium-low heat.
  4. Whisk gently but consistently as the mixture heats up. Do not let it boil—you just want it warm enough for the sweetener to dissolve completely, about 3-5 minutes.
  5. Once the sweetener has fully dissolved (test by rubbing a small amount between your fingers—it should be smooth, not grainy), remove the pan from heat.

Step 3: Add Flavorings

Now it’s time to enhance your ice cream base with those essential flavor notes.

  1. Add the vanilla extract and sea salt to the warm coconut milk mixture.
  2. Whisk thoroughly to incorporate the flavorings evenly throughout the base.
  3. Allow the mixture to cool at room temperature for about 15-20 minutes, stirring occasionally.

Step 4: Prepare for Freezing

Proper preparation for freezing will help create the best texture possible without an ice cream maker.

  1. Once the mixture has cooled to room temperature, give it one final whisk to ensure everything is well combined.
  2. Pour the mixture into your freezer-safe container. A metal loaf pan works exceptionally well as metal conducts cold efficiently, helping your ice cream freeze more evenly.
  3. Cover the surface directly with plastic wrap or parchment paper, pressing it gently onto the surface of the liquid to prevent ice crystals from forming.

Step 5: Initial Freeze

This first freezing period begins the transformation from liquid to creamy dessert.

  1. Place your covered container in the freezer on a level surface.
  2. Allow the mixture to freeze for about 2 hours until the edges start to firm up but the center is still somewhat soft.

Step 6: Incorporate Air for Creaminess

Without an ice cream machine, we need to manually incorporate air to achieve that creamy texture.

  1. Remove the container from the freezer after the initial 2-hour freeze.
  2. Using a rubber spatula or hand mixer, vigorously stir the partially frozen mixture, breaking up any ice crystals that have formed and incorporating air into the mixture. Pay special attention to the edges where it freezes first.
  3. If using a hand mixer, blend on low speed for 1-2 minutes until smooth.
  4. Re-cover with the plastic wrap or parchment paper, again pressing it directly onto the surface of the ice cream.

Step 7: Freeze Again with Intermittent Stirring

This process helps prevent large ice crystals from forming, resulting in smoother ice cream.

  1. Return the container to the freezer.
  2. Repeat the stirring process every 1-2 hours, 2-3 more times. Each time you stir, you’re breaking up ice crystals and incorporating more air, which will result in a smoother, creamier final product.
  3. After the final stirring, cover again and allow to freeze completely for at least 4 more hours or preferably overnight.

Step 8: Prepare for Serving

A little preparation before serving makes for the perfect scoop.

  1. If you plan to toast coconut flakes for garnish, spread them on a baking sheet and toast in a preheated 325°F (165°C) oven for 5-7 minutes until golden brown, watching carefully to prevent burning. Let cool completely.
  2. When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Step 9: Serve and Garnish

Now for the moment you’ve been waiting for—enjoying your homemade creation!

  1. Using an ice cream scoop dipped in warm water between scoops, serve the ice cream into bowls or cones.
  2. Sprinkle each serving with toasted coconut flakes for added flavor and texture.
  3. Serve immediately and enjoy!

Storage Tips

  • This homemade coconut milk ice cream will keep well in the freezer for up to 2 weeks.
  • For best results, store with plastic wrap pressed directly onto the surface of the ice cream to prevent freezer burn and ice crystal formation.
  • If the ice cream becomes too hard after extended freezing, allow it to sit at room temperature for 10-15 minutes before scooping.

Flavor Variations

Once you’ve mastered the basic recipe, try these delicious variations:

Chocolate Coconut

  • Add 1/4 cup unsweetened cocoa powder along with the sweetener when heating the coconut milk.
  • For an extra chocolate kick, stir in 1/3 cup mini chocolate chips after the final stirring.

Tropical Paradise

  • Add 1 cup of finely chopped fresh pineapple and 1/4 cup toasted macadamia nuts after the final stirring.
  • Replace the vanilla extract with 1/2 teaspoon coconut extract and 1/2 teaspoon rum extract.

Coffee Coconut

  • Add 2 tablespoons instant espresso powder along with the sweetener when heating the coconut milk.
  • For texture, consider adding 1/4 cup chocolate-covered coffee beans, roughly chopped, after the final stirring.

Matcha Green Tea

  • Add 1-2 tablespoons matcha powder along with the sweetener when heating the coconut milk.
  • Whisk very well to eliminate any clumps of matcha powder.

Recipe Notes and Tips

Use full-fat coconut milk: This is crucial for achieving the creamiest texture. Light coconut milk contains too much water and will result in icy, less creamy ice cream.

Can sizes may vary: If your cans are slightly different in size (for example, 14 oz instead of 13.5 oz), that’s perfectly fine. Just make sure you’re using full-fat coconut milk.

Sweetener flexibility: Feel free to adjust the amount of sweetener to taste. If you prefer less sweet ice cream, start with 1/2 cup and add more as needed.

Chill your base thoroughly: The colder your base mixture is before freezing, the smaller the ice crystals will be, resulting in smoother ice cream. Consider refrigerating the mixture for 1-2 hours before freezing if you have time.

Consistency matters: The final texture should be like soft-serve after your last stirring. If it’s too liquid, allow it to freeze longer between stirrings.

Alcohol can help texture: Adding 1-2 tablespoons of vodka or rum to the base won’t impart much flavor but will help prevent the ice cream from freezing too hard.

Nutritional Information (Approximate per 1/2 cup serving)

  • Calories: 220
  • Fat: 18g
  • Carbohydrates: 15g (will vary based on sweetener choice)
  • Protein: 2g
  • Fiber: 1g
  • Sodium: 75mg

Troubleshooting

  • Ice cream too icy: This could be due to not stirring frequently enough during freezing or using light coconut milk. Make sure to stir thoroughly multiple times during the freezing process.
  • Too soft/not setting: The mixture may need more time in the freezer, or your freezer temperature might be too high. Check that your freezer is set to 0°F (-18°C) or below.
  • Coconut oil separation: If you notice coconut oil separating during the process, ensure you’re whisking thoroughly during each stirring phase to reincorporate it.

This homemade coconut milk ice cream makes for a wonderful dairy-free alternative that doesn’t compromise on creaminess or flavor.

The process might require a bit more attention than using an ice cream maker, but the results are well worth the effort. Enjoy your delicious frozen creation!

Robert William

Chief Editor @My Kitchen Mates (or, in plain English, I'm the man responsible for ensuring that every guide post we publish is helpful for our readers.

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