Coconut ice cream is a fantastic alternative to traditional dairy ice cream. It’s not only vegan but also lactose-free, making it suitable for those with dairy allergies or lactose intolerance. The natural sweetness and creaminess of coconut milk and cream provide a satisfying texture and flavor that can rival any dairy-based ice cream.

To make a delicious vegan coconut ice cream, you will need just a few key ingredients:

Coconut Milk: Use full-fat coconut milk for the best creamy texture. Avoid reduced-fat versions as they can result in an icy texture.
Coconut Cream: This adds richness to your ice cream. You can use the solid part from a can of refrigerated coconut milk or a carton of coconut cream.
Sweetener: Granulated sugar or maple syrup works well. You can also substitute with coconut sugar for a different flavor.
Vanilla Extract: This enhances the overall flavor of the ice cream.
Salt: A pinch of salt balances the sweetness.

Optional Ingredients

Nutmeg or Dark Rum: For added flavor, you might consider adding a pinch of nutmeg or a dash of dark rum.
Toasted Coconut: For a crunchy topping, toasted coconut flakes can elevate your dessert.

Step 1: Prepare Your Ice Cream Base

Combine Ingredients: In a blender, combine one can of full-fat coconut milk, one can of coconut cream, your choice of sweetener, vanilla extract, and a pinch of salt. Blend until smooth.
Chill the Mixture: Transfer the mixture to a container and refrigerate for at least 4 hours or overnight. This step is crucial for achieving a creamy texture.

Step 2: Churn the Ice Cream

Churn in Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 25-40 minutes).
Without an Ice Cream Maker: If you don’t have an ice cream maker, pour the mixture into a large freezer-proof container. Freeze it for about 30 minutes, then whisk vigorously to break up ice crystals. Repeat this process every 30 minutes until the ice cream is creamy and soft-serve like.

Step 3: Freeze and Serve

Final Freeze: Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 2-4 hours.
Serve: Before serving, let the ice cream sit at room temperature for about 10-15 minutes to soften slightly. Serve with toasted coconut on top for an added crunch.

Use Full-Fat Coconut Products: This ensures a creamy texture and rich flavor.
Chill the Ingredients: Make sure the ice cream mixture is well-chilled before churning.
Prevent Ice Crystals: If using an ice cream maker, ensure the bowl is frozen solid before use. For the no-churn method, frequent whisking helps maintain creaminess.

Can I Use Light Coconut Milk?

Using light coconut milk is not recommended, as it can lead to a more icy texture instead of the creamy consistency you want in ice cream.

What If I Don’t Have an Ice Cream Maker?

You can still make coconut ice cream without an ice cream maker by following the whisking method described above.

How Long Can I Store Coconut Ice Cream?

Homemade coconut ice cream can be stored in the freezer for up to 1 month. For the best texture, allow it to thaw for a few minutes before serving.

Making vegan coconut ice cream at home is a simple and rewarding process. With just a few ingredients, you can create a creamy, delicious dessert that’s perfect for any occasion. Whether you enjoy it on its own or with toppings, this coconut ice cream is sure to be a hit. So gather your ingredients and treat yourself to this delightful vegan treat!