Coconut Milk Ice Cream Recipe: Tips for Making Coconut Ice Cream

Coconut milk ice cream is a dairy-free frozen dessert consisting of unsweetened coconut milk or coconut cream, white sugar, and additional flavorings. This simple recipe results in a gluten-free and vegan ice cream, though some recipes may call for the incorporation of egg yolks. However, thanks to the fat content of coconut milk, you do not have to add egg yolks into the ice cream’s base to achieve the creaminess of traditional ice cream. Other dairy-free ice creams or frozen desserts, like those made with almond milk, oat milk, or cashew milk, may require egg yolks for a creamier result.

Due to its dominant coconut flavor, coconut ice cream may not be as flexible as basic vanilla ice cream, but it still lends itself to experimentation. Take inspiration from other coconut recipes, from tropical cocktails to herbaceous, spiced curries.

Delicious homemade coconut ice cream is only moments away with the right equipment or patience and planning. Here are some tips to consider:

1. 1. Use full-fat coconut milk (or coconut cream). Full-fat coconut milk or cream will impart a deeper coconut flavor not often found in grocery store varieties. As its name suggests, coconut cream is thicker than coconut milk and has a creamy texture. However, before purchasing canned coconut milk or cream, check the label to ensure that it doesn’t contain any additives that can affect the ice cream’s ability to freeze properly.
2. 2. Use an ice cream maker. It’s easy to make homemade ice cream with an ice cream maker, which churns all manner of juices, dairy, and plant-based milks to creamy perfection in less than an hour. Some models require pre-freezing the bowl for best results, so keep it chilled so you can make a batch whenever you have a craving.
3. 3. Try the no-churn method. Making homemade ice cream without an ice cream maker will require a little more work but will eventually deliver the same creamy pay-off. Simply transfer the ice cream base to a freezer-safe container (like a loaf pan), lay a sheet of plastic wrap on the surface, and let it set slightly for an hour or two. Whisk vigorously, replace the plastic wrap, and repeat, whisking every hour until the texture is thick and scoopable. Return the ice cream to the freezer to set it completely.
4. 4. Try classic ice cream flavors. The flavor of coconut is an easy pairing for flavors like vanilla, strawberry, and chocolate. Add a few tablespoons of Dutch-process cocoa powder to the ice cream base to make coconut chocolate ice cream. (Dutch-process dissolves best in liquids and is less acidic than other kinds of cocoa.)
5. 5. Choose your sweetener. Different sugars and sweeteners will affect the final flavor and texture, so experiment to learn what you prefer. Swap the standard white sugar for liquid sweeteners like maple syrup, agave nectar, and date syrup, or variations of granulated sugar—like coconut sugar (to double down on that coconut flavor) and unrefined jaggery—or to make sugar-free ice cream, any number of sugar substitutes.
6. 6. Add mix-ins. Coconut milk ice cream is highly customizable. You can incorporate ingredients like chocolate chips, shards of high-quality dark chocolate, toasted coconut shavings, safe-to-consume cookie dough, gooey brownies, or thick swirls of dulce de leche or peanut butter. Add mix-ins once the ice cream has finished churning, then process for one last minute for even distribution before allowing the dessert to set in the freezer.