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A bowl of creamy coconut ice cream topped with toasted coconut flakes.

Coconut Ice Cream

A creamy and rich homemade Coconut Ice Cream that captures the essence of tropical paradise, perfect for summer days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: Tropical, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can full-fat coconut milk (13.5 oz) Use full-fat for a richer texture.
  • 1/2 cup coconut sugar or maple syrup Any sweetener can work, adjust to taste.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1/8 teaspoon salt Balances the sweetness.
Optional Add-ins
  • shredded coconut, chocolate chips Add during last few minutes of churning.

Method
 

Preparation
  1. In a mixing bowl, combine the coconut milk, coconut sugar, vanilla extract, and salt. Stir until well mixed.
Churning
  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, which usually takes about 20-30 minutes.
  2. If desired, stir in any optional add-ins during the last few minutes of churning.
Freezing
  1. Transfer the mixture to an airtight container and freeze for at least 4 hours until firm.
Serving
  1. Serve and enjoy your creamy Coconut Ice Cream!
  2. Top with fresh fruit like mango or pineapple, or drizzle chocolate or caramel sauce over the ice cream.

Notes

Store ice cream in an airtight container in the freezer. Best used within a few weeks. If frozen hard, let sit at room temperature for a few minutes before scooping.