No-churn coconut milk ice cream — dairy-free, vegan-friendly, and no ice cream machine required. Smooth, coconut-flavored ice cream you can make at home.
How to make coconut milk ice cream
This simple no-churn coconut milk ice cream uses just three core ingredients and no ice machine. It’s dairy-free, vegan (when using a plant-based sweetener), and produces a rich, scoopable ice cream with a silky coconut flavor. The creaminess comes from the fat in canned coconut milk, so using full-fat canned coconut milk and properly separating the fat is the key to success.
Flavours to add to this coconut ice cream
You can customize this base in many ways. I use a vanilla bean for a clear vanilla profile, but omit or replace it to create different versions. Popular additions:
- Fresh chopped fruit: strawberries, mango, or blueberries
- Salted caramel swirl or caramel sauce
- Melted dark chocolate or chocolate chips
- Matcha powder for green-tea flavor
- Nut butter: peanut butter or almond butter swirled in
- Roasted nuts such as pistachios or pecans
- A splash of coffee or liqueur (if not serving to children)
What coconut milk to use for no-churn ice cream
Always use canned full-fat coconut milk rather than carton (beverage) coconut milk. The top layer of the chilled can separates into thick coconut cream and clear coconut water — that thick cream is what you whip to create the ice cream base.
Important: refrigerate your unopened cans of coconut milk for at least 8–12 hours (overnight is best). Do not shake or invert the cans after chilling — you want the fat to have risen and settled at the top so you can scoop it off cleanly.
Tip: Refrigerate at least three cans the day before you plan to make the ice cream — two cans for the coconut cream and one can for making a quick coconut “condensed milk” base (see below).
Coconut condensed milk (sweetened base)
To add sweetness and body to the ice cream, make a reduced coconut milk similar to condensed milk. This is easiest to prepare a day ahead so it cools completely before mixing.
In a medium saucepan, pour one can of full-fat coconut milk and add your sweetener (coconut sugar, white sugar, maple syrup or a sweetener of choice). Heat to a simmer while stirring, then reduce gently for about 30 minutes or until reduced by roughly half and thickened. The color may deepen slightly due to caramelization — this is normal and adds flavor.
Remove from heat, cool to room temperature, then refrigerate until chilled. This sweetened reduced coconut milk becomes the liquid component that blends with whipped coconut cream for a rich, scoopable texture.
Making the coconut ice cream
On the day you make the ice cream, remove the two chilled cans reserved for whipping. Open each can carefully and scoop the thick coconut cream that has risen to the top into a mixing bowl. Reserve the clear coconut water for smoothies or drinks.
Using an electric mixer on high speed, whip the coconut cream until light and fluffy, about 5–10 minutes. Add the chilled sweetened reduced coconut milk and continue whipping on high for another 3–5 minutes until well combined and airy. If you’re using vanilla bean, scrape the seeds into the mix now (or add 2 tsp vanilla extract).
Fold in any additional flavors or mix-ins at this stage. Transfer the mixture to a freezer-safe container with a lid and freeze for at least 6 hours or, ideally, overnight. Because this is no-churn ice cream, it will be firm from the freezer; let it sit at room temperature for 8–15 minutes before scooping to soften slightly.
Tips
Try one extra can of coconut milk the first time to ensure your chosen brand separates well — some brands separate more cleanly than others. If a can doesn’t separate, it’s still usable for making the reduced coconut milk, but you’ll want cans that reliably form a thick top layer for whipping.
For the best texture: use full-fat canned coconut milk, chill cans thoroughly, and make sure the reduced sweetened milk is well chilled before combining. Store leftover ice cream in an airtight container to prevent freezer burn.
More ice cream ideas
- 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 A BLENDER
COCONUT MILK ICE CREAM
Ingredients
- 3 cans canned full-fat coconut milk (400 ml each)
- 10 tablespoons coconut sugar (or other sweetener)
- 1 vanilla bean, or 2 tsp vanilla extract
Instructions
- The day before: chill all three unopened cans of coconut milk in the refrigerator for at least 8–12 hours so the cream separates from the water.
- Also the day before: make the sweetened reduced coconut milk. Pour one can of coconut milk into a saucepan, add the coconut sugar and vanilla (if using), bring to a gentle boil, then simmer while stirring until reduced by half and thickened, about 30 minutes. Cool and refrigerate.
- On the day: open the two chilled cans reserved for whipping without shaking. Scoop the thick coconut cream from the top of each can into a mixing bowl; save the clear coconut water for smoothies.
- Whip the coconut cream on high with an electric mixer until light and fluffy (5–10 minutes). Add the chilled reduced coconut milk and whip another 3–5 minutes until fully combined and airy.
- Fold in any mix-ins or flavors, transfer the mixture to a freezer-safe container, and freeze for at least 6 hours or overnight.
- When ready to serve, let the container sit at room temperature for about 8–15 minutes to soften slightly for easier scooping.
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