Coconut Milk Ice Cream (2024)

A rich and creamy coconut milk ice cream made with just 5 ingredients for an easy and delicious homemade vegan and gluten-free ice cream treat.

Hey friends!

I have returned home from my travels! After two back-to-back trips, first to New York City and second to England, I have to say it is good to be home! Dare I say, there are few better feelings IN THE WORLD than that feeling of falling asleep in your own bed after several adventurous weeks of travel?

As I settle back into my Portland home, I eagerly look forward to summer. This past weekend the kids and I started creating our annual summer bucket list. These bucket lists always look pretty same from year to year: beach trips, camping trips, berry picking, bike riding.

This year, I've added a few new ones to my list. Most notably, or perhaps I should say relevant, making homemade ice cream together. And we're going to start with this creamy coconut milk ice cream.

Table of Contents show

How to Make Coconut Ice Cream [Video]

Recommended Ingredients & Equipment

This recipe is made with just 5 simple ingredients! Better yet, they are ingredients you likely have on hand.

Ingredients & Substitutions

Coconut Milk - I have experimented with a lot of different bases for vegan ice cream. When coconut enhances the flavor of the ice cream it is my one of my favorite option for a vegan ice cream base. Full fat coconut milk is rich, thick, and similar in consistency to the heavy creamer. Therefore, it has the most similar texture to that of cow milk ice cream. This recipe calls for full-fat canned coconut milk. Do not mistake this with coconut milk that comes in a carton.
Granulated Sugar - Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
Cornstarch
Vanilla Extract
Salt

Recommended Equipment

Most importantly, you will need an ice cream maker. I love my ice cream maker. It is compact and makes the perfect creamy ice cream every time! You should also have a 9x5 loaf pan, ice cream scoop, and a set of reusable pint-sized ice cream freezer containers. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Coconut Ice Cream

Step One - Make the Base

Set aside ½ cup of coconut milk. Heat the remaining coconut milk, sugar, and salt in a small saucepan, whisking until sugar has dissolved.

In a separate bowl, make a slurry with the cornstarch and the reserved coconut milk. Add it to the saucepan and cook, stirring frequently, until the ice cream base begins to thicken, fully coating the back of a wooden spoon.

Step Two - Chill the Custard

Transfer the custard to a shallow container, cover, and refrigerate for at least 4 hours, until the custard is chilled all the way through.

Step Three - Churn the Ice Cream

Add the chilled ice cream base to the frozen ice cream bowl and churn according to the manufacturer's instructions. Church until it becomes thick and resembles soft serve. You can serve now or transfer it to loaf pan and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.

Serving and Storing

Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in pint-sized ice cream tubs to keep them fresh and avoid freezer burn.

Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.

Frequently Asked Questions

Do I need an ice cream maker?

While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine.

To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.

You won’t get quite the same creaminess, but it works in a pinch!

Why won't my ice cream thicken?

Every once and awhile I have a reader who cannot get their ice cream to thicken. There are a few reasons your ice cream never gets thick and creamy. Make sure to:

Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
Freeze your ice cream maker base for at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.

Disclosure: This post may contain affiliate links.

More Vegan Ice Cream Recipes

Cookie Dough Ice Cream
Raw Chunky Monkey Ice Cream
Vegan Snickerdoodle Ice Cream
Turkish Coffee Ice Cream
Mint Chocolate Chip Ice Cream

Coconut Milk Ice Cream

A rich and creamy Coconut Milk Ice Cream made with just 5 ingredients for an easy homemade vegan and gluten-free ice cream treat.

4.91 from 22 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Freeze Time: 4 hours hours 20 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Calories: 326kcal

Author: Sarah McMinn

Ingredients

2 (15oz) cans full-fat coconut milk, divided
½ cup granulated sugar
1 ½ tablespoon cornstarch
¼ teaspoon salt
2 tsp vanilla extract

US Customary - Metric

Instructions

The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
Measure out ½ cup of coconut milk and set aside.
Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
Stir in the cornstarch to the reserved ½ cup coconut milk until well combined.
Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.
Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve.
You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
Serve with toasted coconut, optional

Video

Notes

Serving and Storing - Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in these pint-sized ice cream tubs to keep them fresh and avoid freezer burn. Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.

Variations - If you don't have an ice cream maker, you can still make delicious ice cream at home. To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.

Nutrition

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