This no-churn coconut milk ice cream is dairy-free and requires no ice cream machine. It’s smooth, coconut-flavored and suitable for vegans.
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How to make coconut milk ice cream
This easy no-churn coconut milk ice cream uses just a few ingredients and no machine. It’s vegan, dairy-free, naturally creamy and wonderfully coconut-forward. If you keep canned coconut milk in your pantry, you can make this smooth frozen treat at home with minimal effort.
The recipe is suitable for a variety of diets including paleo and refined-sugar-free when you choose the appropriate sweetener. The base relies on canned coconut milk, coconut sugar (or another sweetener) and vanilla. You can also customize it with many additional flavors for variety.
Flavours to add to this coconut ice cream
This coconut base is incredibly versatile. I use vanilla bean for a classic taste, but you can skip it and try any of these add-ins to change the flavor profile:
- Fresh or chopped fruit: strawberries, blueberries or mango
- Salted caramel or fruit compote
- Melted dark chocolate or chocolate chips
- Matcha powder for a green tea twist
- A splash of liqueur such as Baileys (for adults)
- Roasted nuts like pistachios or pecans
- Nut butters: peanut butter or almond butter
What coconut milk to use for no-churn ice cream
Use full-fat coconut milk from a can (not the carton). The creaminess comes from the separated coconut fat, so refrigerate the cans to allow the fat to rise and separate from the water. Chill the cans overnight or for at least 8 hours, and do not shake them before opening.
When chilled, the top portion will be solidified cream. Carefully open the can and scoop out the thick cream to whip later—the remaining coconut water can be reserved for smoothies, shakes, or drinking.
Important tip: refrigerate the cans the day before preparing the ice cream so the fat separates properly.
Coconut condensed milk
One of the cans will be cooked down into a sweetened condensed-style coconut milk to form the ice cream base. This can be prepared ahead and chilled.
In a medium saucepan, pour one can of coconut milk and stir in coconut sugar (or your preferred sweetener). Bring to a gentle boil, stirring constantly, then simmer for about 30 minutes until the liquid reduces by half and thickens to a condensed-milk consistency. The color will deepen slightly from caramelization—this is normal.
Remove from heat and let the mixture cool to room temperature, then cover and refrigerate until chilled. Preparing this the day before helps the flavors to develop and ensures the milk is cold when combined with the whipped coconut cream.
Making the coconut ice cream
On the day you make the ice cream, remove the two chilled cans from the refrigerator without shaking them. Scoop the solidified coconut cream from the top of each can into a mixing bowl. Reserve the remaining coconut water for another use.
Using an electric mixer, whip the coconut cream on high speed until light and fluffy, about 5–10 minutes. Add the chilled sweetened coconut milk you prepared earlier and continue whipping on high for another 3–5 minutes until fully combined and airy.
Fold in any additional flavorings or mix-ins at this point. Transfer the mixture to a freezer-safe container, cover, and freeze for at least 6 hours or overnight.
When fully frozen, let the ice cream sit at room temperature for 10 minutes to soften slightly before scooping. Because it’s no-churn and dairy-free, it will firm up more than a churned ice cream, so allow a short resting time for easier serving.
Tips
Buy an extra can of coconut milk when testing this recipe, because not all brands separate reliably. Refrigerate the cans before use and avoid shaking them to ensure the cream rises to the top. If a brand doesn’t separate well, try another until you find one that gives a thick cream layer.
More ice cream recipes
- EASY NO CHURN STRAWBERRY ICE CREAM
- MATCHA GREEN TEA NO CHURN ICE CREAM
- MANGO POPSICLES DIPPED IN WHITE CHOCOLATE
- BLUEBERRY CHEESECAKE POPSICLES
- HOW TO MAKE MANGO SHERBET IN VITAMIX
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COCONUT MILK ICE CREAM
Julia
Ingredients
- 3 cans coconut milk 400 ml each
- 10 tablespoons coconut sugar or other sweetener such as stevia
- 1 bean vanilla or 2 tsp vanilla extract
Instructions
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The day before making the ice cream, place two cans of coconut milk in the refrigerator and chill overnight.
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Also prepare the sweetened condensed-style coconut milk: pour one can of coconut milk into a saucepan, add the coconut sugar and bring to a boil, stirring constantly. Reduce and simmer gently for about 30 minutes until thickened and reduced by half.
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Remove from heat, cool to room temperature, then refrigerate the condensed coconut milk until chilled.
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On the day of assembly, open the two chilled cans without shaking. Scoop the solid coconut cream from the tops into a mixing bowl and save the liquid for another use.
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Whip the coconut cream with an electric mixer on high until light and fluffy (5–10 minutes). Add the chilled sweetened coconut milk and whip for another few minutes to combine.
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Fold in any flavorings or mix-ins, then transfer to a freezer-safe container, cover, and freeze for at least 6 hours or overnight.
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Before serving, let the ice cream sit at room temperature for about 10 minutes to soften for easier scooping.
This post may contain affiliate links. Read our disclosure policy.