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My Coconut Ice Cream Is The Creamiest Dairy Free Treat
When I first started making homemade ice cream, I wasn’t sure a dairy-free version would ever satisfy my sweet tooth the same way — but this coconut milk ice cream proved me wrong. Here’s why:
- Tastes like the real deal – This coconut ice cream is ultra creamy, with just the right amount of sweetness and a subtle coconut flavor (not overpowering at all!). If you like my almond milk ice cream but want something creamier, this is it.
- Lighter and better for you, with a better texture – Yes, my recipe is dairy free and vegan, but what makes it stand out from many dairy free ice cream recipes is the sugar content and texture. Mine has no refined sugar, just 115 calories per serving, and the sweetener I use actually makes it more creamy and scoopable — instead of rock hard.
- Make it with or without an ice cream maker – I originally made this coconut ice cream recipe no churn, but I’ll admit it did turn out better when I made it with my ice cream maker. Still, it’s really good both ways, so you’ve got options!
- 3 simple ingredients – Plus salt. I’ve also included 5 popular flavor variations for you below.
The most recent time I made this coconut ice cream, I even found some coconuts (yay for living in Florida!) to serve it in, which was so fun. But you don’t need those at all — just grab a few basic staples from the grocery store and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my coconut ice cream recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Full Fat Coconut Milk – You’ll need 2 cans of coconut milk. I grabbed my local Sprouts brand last time because they carry the Besti sweetener I needed (see below!), but I also like this brand. You can also use coconut cream instead, as long as the total is about 27 ounces. I don’t recommend “cream of coconut” or “coconut milk beverage” (the kind in a carton), which are a different type of product and not ideal for ice cream.
- Besti Powdered Monk Fruit Allulose Blend – This is my secret to soft, scoopable coconut milk ice cream without sugar. Other sweeteners turn icy, but actually makes scooping easier. Plus, almost all sugar alternatives (including other brands of monk fruit and stevia) don’t dissolve easily, even if they’re powdered, so they can leave a gritty texture. Besti keeps it super smooth!
- Vanilla Extract & Sea Salt
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How To Make Coconut Milk Ice Cream
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the ingredients. Just toss everything into a blender (this is mine) and blend until smooth. You might need to scrape down the sides once or twice.
- Churn, or freeze and stir. If you have an ice cream maker (I have and love this one), pour the mixture into the frozen bowl and churn until it reaches soft-serve consistency. Then, transfer into a pre-frozen loaf pan or freezer-safe container. I actually use this container from my vacuum sealer set, but this loaf pan is also the perfect size. If you need to use the no-churn method, pour the mixture directly into the container — you’ll just need to stir while it freezes, see below.
- Let it set. Place the coconut milk ice cream in the freezer until solid. If you didn’t churn it, you’ll need to stir every 30-60 minutes.
My Recipe Tips
- To avoid separation, use room temperature coconut milk. Cold coconut milk makes the coconut water and cream separate, so your blended mixture might not be smooth.
- If your sweetener has any clumps, use the blender to break them up first. No need to sift separately!
- Make sure to blend long enough for the mixture to get creamy, but not too long. 30-60 seconds at high speed is ideal in my experience, and this also ensures that the sweetener dissolves. (Also see my notes above about some sweeteners that won’t dissolve at all!) However, if you blend too long, the coconut milk can separate.
- Is there a difference between the ice cream maker and manual version? Yes. The ice cream maker version turns out more creamy, but I think both are still delicious! I do find I need to let the manual version sit on the counter for longer to thaw before scooping, compared to churned that I can scoop almost immediately.
- If you’re not using an ice cream maker, pre-freezing your container is super important. This helps improve the texture of your ice cream. It also helps if you use a churning ice cream maker, but is less crucial.
- Freeze your ice cream maker bowl for at least 24 hours. I tried 12 hours once, and even though it didn’t sound liquid inside, my coconut ice cream never quite turned into a soft-serve texture. Luckily it was still okay after freezing, but I get best results when I freeze the container for a full 24 hours.
- Wet your ice cream scoop with warm water. It helps to soften the ice cream on contact and makes scooping easier! This is my favorite scoop.
- Dress it up with toppings! I toasted some coconut flakes this time, but this coconut milk ice cream is also amazing with a drizzle of sugar-free chocolate syrup or caramel sauce, or even sugar-free sprinkles.
Coconut Milk Ice Cream
By
Make my easy dairy-free coconut milk ice cream recipe with just 3 ingredients, in 5 flavors! It's super creamy with no refined sugar.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Place a freezer-friendly container or a loaf pan (I used a 9” x 5” inch) in the freezer.
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Combine all the ingredients in a high-powered blender, until smooth and creamy. Scrape down the sides to ensure the mixture is very well combined.
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Pour the coconut cream mixture into the pre-frozen container and place it in the freezer. Allow the ice cream to freeze for at least 3-4 hours (preferably overnight) before serving.
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Let the ice cream thaw for 5 minutes on the counter before scooping it into bowls with a slightly wet ice cream scoop.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get the best texture in your coconut ice cream, differences between the churned and no churn versions, topping ideas, and more.
- Flavors: If you want a different flavor, see my flavor variations below.
- Storage: Keep the coconut milk ice cream in the freezer for up to 3-6 months. I recommend letting it sit out for about 10 minutes before scooping, especially if you make the no-churn version.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Milk Ice Creawm
Flavor Variations
To my surprise, this coconut milk ice cream is just mildly coconutty — mostly I just taste vanilla, with a hint of coconut taste at the end. Try these add-ins if you want other ice cram flavors:
- Extra Coconut – If you want a stronger coconut flavor, add 1-2 teaspoons of coconut extract.
- Dark Chocolate – Blend in 1/2 cup of cocoa powder. I recommend Dutch processed like this.
- Strawberry – Swap out 1/2 cup of the coconut milk for a full cup of strawberries (or any berry you love). I’ve done this with raspberries, too.
- Cookie Dough – Make the cookie dough from my almond milk ice cream, then add to this coconut ice cream recipe. You can churn in the pieces, or fold them in after the first hour of freezing.
- Mint Chocolate Chip – Add 1-2 teaspoons of peppermint extract to the blender, then stir in some sugar-free chocolate chips after.
- Banana – You can blend bananas right into this one and drizzle with my sugar free honey, but I prefer banana ice cream if I want that flavor.
78 Comments
Marjé
0Really great recipe. Thank you. And the Besti is extremely, good tasting. I’ve tried different sugar alternatives over the years, but this is by far the best. Mine turned out icy, but it’s my fault. I accidentally used a mixer rather than a blender. Next time I hope to get it right. But I must say, it is really simple and wonderful tasting. Thank you again.
Terri
0Hi Lori, When adding 1/2 cup fruit is the fruit frozen or fresh?
Maya | Wholesome Yum
0Hi Terri, You can do either!
Lori
0How long should you blend? Mine came out icy, not creamy. Also, do you need more sweetener with adding cocoa powder? I love that it is a simple recipe for dairy free keto ice cream
Wholesome Yum D
0Hi Lori, You should blend until creamy. Did you use Besti Powdered Monk Fruit Allulose Blend?
Lori
0Yes, I have granulated and powdered in grinder
Maya | Wholesome Yum
0It could be that the sweetener didn’t dissolve fully? Or did you forget to stir very 30-60 minutes when you made the no churn version? I do usually add a little extra sweetener when using cocoa powder to cut the bitterness. The texture does turn out better churned, so since you mentioned you have an ice cream maker, I’d recommend using it. I give the no churn option for people who don’t have one.
Lori
0I like the simple recipe. It can be hard to find dairy free, sugar free ice cream. I had 2 problems. I made 1/2 the recipe and froze in 2 portions in ziplock bags. The first I froze for 45 minutes and used an ice cream maker and it turned out good. The second froze and was not a good texture, icy, when I took it out. If I want to use 1 can of coconut milk, how can I store to keep creamy? Also, I added cocoa powder and it was not very sweet How much sweetener do I need?
Wholesome Yum D
0Sorry to hear you had issues, Lori. Did you use Besti Monk Fruit Allulose Blend?
Lydia
0Hi! I tried to blend the coconut milk. It takes half an hour but still runny , and get hot the coconut milk is like cooking! And how long it will take to be smooth? Thanks
Maya | Wholesome Yum
0Hi Lydia, You should only be blending for a minute or so. It only thickens when you churn and freeze.
Christiana
0Hi! This looks perfect to make for my visiting family. I’ve not tried Besti yet and wanted to order it. Should I be using the powdered? Or granulated? Thanks, in advance!
Maya | Wholesome Yum
0Hi Christiana, Either version of Besti would work since both dissolve, but powdered Besti will dissolve more easily and get you a better texture. Please let me know how it turns out!
Kimberlee Sears
0Can you also use powdered Swerve? Or is there a difference between that and Besti ?
Maya | Wholesome Yum
0Hi Kimberlee, No, I don’t recommend using Swerve. Swerve is over 99% erythritol, which crystallizes and doesn’t dissolve well. Besti doesn’t have these issues.
Jacki
0Does it matter if it’s a metal loaf pan vs. a glass loaf ?
Maya | Wholesome Yum
0Hi Jacki, Either works fine. I use glass because it doesn’t scratch as easily.
cathy
0I loved how this turned out, so creamy and smooth and overall perfect!!
Kara
0I love coconut, so I topped mine with toasted coconut. Delish!
Kristyn
0I LOVE this recipe!! My family loves making homemade ice cream & this did not disappoint! Easy, creamy, & so refreshing! Excited to try it with other add ins!
Bonnie Hamblin
0This may be a stupid question- when you refrigerate the can of coconut milk, do you use just the creamy part, or do you use the thin milk in the can also?
Maya | Wholesome Yum
0Hi Bonnie, You would want to use both parts in the can, but I don’t recommend refrigerating.
Renée
0I didn’t see it mention you refrigerate the cans (beforehand, I presume). Is that what’s suggested?
Maya | Wholesome Yum
0Hi Renee, No, you actually want the cans at room temperature. The coconut water and cream inside will separate if you chill the cans.
Glenda
0Delicious! Coconut milk ice cream has saved dessert for family gatherings. We have lots of family that eats dairy free and this delicious ice cream was a hit!
Shelby
0I love how CREAMY this comes out and that it can be whipped up in minutes. Literally perfect for summer days!
Emely
0Do you think that a high powered blender would make this recipe more creamy than an ice cream maker? Your opinion as per your experience. Thank you
Maya | Wholesome Yum
0Hi Emely, I use both a higher power blender and an ice cream maker for this recipe.
Marie Fincher
0Can this same recipe be used in an ice Cream maker?
Maya | Wholesome Yum
0Hi Marie, Yes, absolutely! It’s even better with it.
Stephanie
0WOW- this is an amazing treat. Turned out so much better than expected!
Katie
0I love the fresh coconut flavor that the coconut milk brings. So refreshing!
Kristen
0I am a vegan so this ice cream is perfect for me to make at home myself, it was so good.
Toni
0Everyone at my house really loved how creamy this is!! Will definitely make it again!
Sally
0Can 1/2 coconut milk and 1/2 other non-dairy milk be used? I understand it wouldn’t be as smooth and creamy, but I’m going for less fat and calories.
Maya | Wholesome Yum
0Hi Sally, I have never tried that in this recipe, but if you try, please let me know the results. For what it’s worth, this coconut milk ice cream is already pretty low in calories.
Addison
0This recipe was delicious. We loved it.