3-Ingredient Coconut Ice Cream (Vegan, No Cook & Totally Amazing)


OK, so you guys know me: I’m all about butter, heavy cream, meat, and bacon.

But ever since I wrote my ice cream cookbook, Slushed!, people have been asking me about making vegan ice cream. Which is technically a contradiction in terms.

Considering ice cream is generally all milk, cream, and eggs, this was definitely a challenge.

I’ve monkeyed around with a bunch of different ingredients (almond milk, soy milk, silken tofu etc.) over the years, and finally hit on a recipe that I love.


Sure, this isn’t *technically* ice cream because it’s not made with a custard base, but it’s downright delicious. (Anyone who would give you grief over calling it ice cream doesn’t get any. Sound like a plan?)

No matter what kind of special diet you keep (or don’t keep) I’ll tell you this right now: This stuff is out of this world.


The best part? It’s so easy, you can almost make it in your sleep.

That makes it a perfect starter ice cream if you’re freezer phobic. If you can use a blender, you can make this ice cream. Don’t believe me? Read on.

Buying coconut milk

For this recipe, you want to use regular, full-fat coconut milk. The Asian section of most larger supermarkets should have it. I like Thai Kitchen brand, myself.

Read the labels carefully…don’t buy Coconut Cream / Cream of Coconut by accident. That stuff is usually packed with added sugar and all sorts of creepy-sounding chemicals.

Oh, and skip the non-fat versions. Trust me.

Low-fat, “lite” coconut milk will technically work, but you’ll lose flavor and texture. (Don’t blame me if your ice cream tastes like coconut flavored wallpaper paste.)

The short version of this recipe goes like this

Whizz everything up in your blender. Process in your ice cream maker. Freeze overnight or ’til solid.

Seriously. It couldn’t be easier. No cooking, no messing around with custard.

Here’s what that looks like.

Go ahead, booze it up

Oh, and you can totally make an adult version of this ice cream by adding 1/4 cup of spiced rum to the mixture when you blend the ingredients.

To freeze without an ice cream maker

No ice cream maker? No sweat.

You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:

1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

3-Ingredient Coconut Ice Cream

2 (13-oz.) cans of coconut milk
1 – 1 3/4 cups sugar (depending on how sweet you like it)
2 teaspoons vanilla extract

Makes about 1 quart

Chill the coconut milk

When you make ice cream, you want to start with cold ingredients. It makes the freezing process that much easier. So, if you can, chill the cans of coconut milk for at least 4 hours before making your ice cream.

Blend the ingredients

Crack open your cans o’ coconut milk. Coconut milk naturally separates, so you’ll have a thick, white layer on top (which contains the fattier solids), and watery liquid below. That’s just fine.

Empty the contents of the cans into your blender. Scrape the can, get it all out.

(Bleh, right? Don’t worry. The blender will re-emulsify this mess into gorgeous, silky, homogenous coconut milk.)

Add the sugar and vanilla.

Blend until smooth.

It will look about like this when done. The bumps you see are bubbles.

Give it a quick taste. If you want to add extra sugar or more vanilla, now’s the time to do it. (If you want to add anything solid, like shredded coconut or mini chocolate chips, add those in the last 5 minutes of processing when you have it in your ice cream maker.)

That’s it. That’s your ice cream base. Pretty simple, right?

Process in your ice cream maker

Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions.

It will transform from this:

To this:

When it’s done, transfer it to a freezer-safe container. I like to use 1-lb. bread pans. They hold a quart of ice cream nicely.

Smooth the top down with a spatula.

Press a piece of plastic wrap to the surface of the ice cream. Pop it into your freezer and freeze overnight or until solid.

Serve & enjoy!

This ice cream doesn’t really freeze rock solid, which means it’s pretty scoopable right out of the freezer. (No waiting? Yes, please!)


This is delicious as a stand-alone treat. But, if you want to kick it up a notch, make a Mounds- or Almond-Joy inspired sundae. Drizzle with hot fudge and sprinkle with dark chocolate shavings and sliced, toasted almonds.

Have you made this recipe?

Leave a comment! Send me a picture and maybe we’ll add it to this post!

Want more ice cream recipes?

Summer’s coming. Check out my cookbook, Slushed! More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever. It’s packed with frozen cocktails, ice cream, gelato, sorbet, frozen yogurt, and more.


3-Ingredient Coconut Ice Cream

Yields About 1 quart

Make this simple coconut ice cream at home. It's super easy. Adjust the sugar up or down to suit your sweet tooth.

Save Recipe


2 (13-oz.) cans of coconut milk
1 - 1 3/4 cups sugar (depending on how sweet you want it)
2 teaspoons vanilla extract


  1. Chill the cans of coconut milk for at least 4 hours before making your ice cream.
  2. When you're ready to make your ice cream, empty the contents of the cans into your blender. Scrape the can, get it all out.
  3. Add the sugar and vanilla.
  4. Blend until smooth.
  5. Give it a quick taste. If you want to add extra sugar or more vanilla, now’s the time to do it.
  6. Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions. (If you want to mix anything solid into your ice cream, like shredded coconut or mini chocolate chips, add those in the last 5 minutes of processing in your ice cream maker.)
  7. When it’s done, transfer it to a freezer-safe container. I like to use 1-lb. bread pans. They hold a quart of ice cream nicely.
  8. Smooth the top down with a spatula. Press a piece of plastic wrap to the surface of the ice cream.
  9. Pop it into your freezer and freeze overnight or until solid.
  10. This ice cream doesn’t really freeze rock solid, which means it’s pretty scoopable right out of the freezer. Serve and enjoy!

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


    • You definitely can, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand.

      To freeze without an ice cream maker (and I’ll add this up into the post, too):

      1. Make the coconut ice cream mixture.
      2. Pour it into a large, freezer-safe bowl.
      3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
      4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

      Let me know how it turns out!


      • An interesting alternative way to make ice cream without an ice cream maker is to mix the ingredients together with liquid nitrogen, stirring well while mixing.

        It is a little impractical for most users to do this, but it results in super fluffy ice cream.

        • I concur with this – this is our preferred way to make ice cream, because the boiling nitrogen adds the perfect sized bubbles.
          I tried LN2 ice cream with coconut milk, and it comes out perfectly – exactly like Coconut Bliss in fact (I now suspect that’s how thy make it).

          Added benefit to using LN2 is that you don’t need to blend anything – use pure coconut milk, add frozen fruits, and some some reason the LN2 causes the fruit juice to mix up nicely into the milk. I highly recommend it.

      • Hello Jessie,
        I am just wondering where I could purchase your book from please?
        Your icecream recipe sounds very interesting- and as I have an icecream maker I am keen to give it a go.

        • Just made it with coconut sugar and it was really good! Of course it wasn’t white, but a light brown color. I can’t believe I’ve been buying the pints of coconut or almond ice cream for about $5 each when I could have been making my own this whole time. My whole family liked this recipe better than store-bought. Now to make some Liquid Gold (a dairy-free caramel recipe on Pinterest) to put on top! Thank you so much for changing my life in a small way, I will be making this probably weekly!

    • I found a method which I find works better. You freeze the mixture for six hours (or until almost set) then you blend it again. You put it back back into the freezer, and you can serve as soon as it is set.

  1. I am thrilled you posted this recipe. At the age of 43!! I have become (I think) lactose intolerant. Thank you!!!

  2. Its makes so easy!! if you are a wants to make this, so you want to start with cold ingredients(its my thing) Thank!!!

  3. Great recipe. I am going to try it. I am allergic to the casin in dairy but also can’t have soy. Do you think this recipe would turn out if I had to use less sugar and an alternate type? I cannot have the regular sugar. I usually use coconut sugar or agave but even then in very small amounts.

  4. This recipe looks great, but I just tried it this morning, and it didn’t turn out right! Do you have any ideas why? I followed the recipe exactly and put it in my brand new Cuisinart Ice Cream Maker. The bowl was perfectly frozen (it had been in the freezer overnight), and all the parts of the ice cream maker were put in right. The ice cream maker worked fine last night for a vanilla ice cream recipe. But for this coconut recipe, it just got cold and didn’t actually thicken or turn to ice cream like your pictures. I used Thai Kitchen organic coconut milk, unsweetened. The mixture was very tasty though. Now I’m trying to put it in a container in the freezer and whisk it until it hardens correctly like your directions said. Anyway, let me know if I should have done something different! Thanks!

    • Gah, that’s so strange. It should have worked for ya if you didn’t change anything. I’ve made this a bunch of times w/no fail. Did you churn it long enough? Let me know how it froze when you hand whisked it!


    • Hi Lauren,

      I’ve just read your post – I think you may have an ‘over sugered’ problem – ie too much sugar from either incorrectly measured or just too much naturally in the coconut or the type of sugar used – syrup, cane vs beet.

      They use this priciple in ‘Slushie’ machines – too much sugar and it won’t set. so as they churn it keeps ‘soft’ and won’t actually freeze. Try the recipe again cutting down some of the sugar and so how you get on,

    • I use a Cuisinart ice cream maker also and I cannot do batches back to back only allowing the bowl to refreeze over night. I have found that I must leave the bowl in the freezer for almost a full 24 hours. So, if you made it in the evening on one night and tried it again the morning of the next day, the bowl will not be cold enough.

    • I had the same issue as Lauren – I used regular, chilled Arroy-D coconut milk and ran my ice cream maker for over 30 minutes, but the ice cream never thickened. I tried the whisking trick in the freezer, and it did successfully freeze solid, but I wonder if it would have been a better texture if it had thickened in the ice cream maker. I even erred on the side of a little less sugar than called for, but next time I will try maybe using just 1 cup of sugar. The recipe turned out far too sweet for everyone in my family, but I’m optimistic that with less sugar it will be much better.

    • If you made ice cream the night before it was probably not cold enough. It can take 24 hours for the cuisinart to refreeze completely, especially if you arent using a chest type deep freeze. I have had my 2 for almost 20 years and rotate the bowls. You can frequently find a second bowl cheap at a thrift ship

    • Are you sure the ice cream maker container was frozen enough? My Cuisinart doesn’t work if I put it in my refrig/freezer, I have to put it in the chest freezer. Plus since you used it the night before maybe it wasn’t long enough in the freezer again.

  5. Hi, Just wondered if you could tell me the fat content of this brand of Coconut milk. Here in New Zealand there is a wide variety to choose from and I want to have a play for my dairy free daughter. Thanks so much.

    • I’m writing from Australia and I’d like to know this too. From your picture, it looks like our “light” coconut cream, not coconut milk (our coconut cream is usually the asian kind and doesn’t have any chemicals or added sugar)

      • Lisa, I am also from Australia – just made this with Trident coconut milk. 18.8% total fat per 100ml. I didn’t use a low fat version. It was perfect. I don’t think the brand of coconut milk is an issue – just make sure it is well blended before using. Separation appears to be an issue in getting it to set.

    • Sandra – I just tried this in Australia using a brand called Trident. The fat content was 18.8% per 100ml. The ice cream – perfect.

      • Leanne,

        Do you know if the Trident coconut milk has any added sugar in it? Did you use the quantity of sugar specified in the recipe for yours or reduce it like a lot of other people who found it too sweet?

  6. Hey! Thanks for this. I’ve tried a LOT of vegan ice cream recipes that have never really done it for me. They usually involve heating a bunch of ingredients and stirring in arrowroot or agar, which tend to clump up like tapioca. This, however, worked perfectly (apart from being a little too sweet) with a half dozen strawberries thrown into the blender. I put some strawberry chunks in near the end and cut down on the sweetness with a sharp raspberry and lime coulis drizzle during the last 10 rotations in the machine. We use a Gaggia Gelateria machine, so the finish was great, but it took a while and I can imagine problems with one of those “chilled bowl” machines. Anyhoo, would love to re-post on my wife’s blog if that’s cool. Thanks!

  7. O. M. G. I tried this recipe last night and it. is. AWESOME.

    Thank you so much for this! I am happy happy happy to have found this recipe.
    I’m off to the freezer to scoop a teaspoon or seven.

  8. After my toddler was diagnosed with the 8 common food allergies this past spring, let’s just say things have been alittle challenging. But definitely looking forward to trying this (for all of us)!!! 😉

    • Brown sugar these days is actually white sugar with molasses added for colour and flavour.

      Look into Panela which is the least processed cane sugar available in my supermarket (australia).

  9. I’m having two problems with my coconut milk ice creams.
    1. I make a chocolate almond butter that is too hard. How do I soften it so it is easy to scoop out of the freezer? I haven’t put arrowroot in it yet.
    2. I have put rum in a rum date pecan ice cream, but it melts way too fast. I use 2 cans coconut milk, 1 1/2 Tablespoon arrowroot, 1 Tablesppon Rum, and the dates sit in 1/4 cup Rum overnight. I use the run off too. How do I keep from being soup before I’m done eating?

  10. I made this today without an ice cream machine and just wanted to let you know how good it was! I did not use an ice cream maker. I just used an electric mixer and then put it in the freezer. Every 30 minutes, I took it out and mixed it again and toward the end just stirred as best I could as it got more frozen. The flavors are wonderful and the consistency was perfect. I might try sweetening with stevia or honey next time, but I’m very happy with the results as was everyone I served it too this evening!

  11. So, I’ve been completely dairy free for the past two weeks and the results have been amazing. I haven’t been taking my allergy medication and almost feel like I don’t need it anymore. The past few days I’ve been thinking about ice cream and thought I’d end up with dairy face again (what I call my allergies) but now that I know I can make something at home, I think I can go dairy free forever without too much trouble. Ah, ice cream, my achilles heel!

  12. I made your ice cream last night with no ice cream maker!!! This morning I checked the freezer and it is set!! It is sooo yummy! Thank you! Kind regards, Lyndle (Melbourne, Australia).

  13. Thank you, this was so easy and tasted better then the store bought.
    I used 365 (Whole Fds.) brand of Organic canned coconut milk.
    Very yummy, next time I’ll add choc. chips.

  14. Would this work if I heated the coconut milk with some vanilla bean (caviar and pod) and the sugar instead of using the blender? I tend to prefer that over vanilla extract, but don’t want to ruin the recipe.

      • Awesome. My vanilla beans have gone MIA in our move, so I ended up adding some Oregon Chai tea latte concentrate and a little bit of espresso. The end result was FANTASTIC!
        I’ll be trying plain vanilla coconut as soon as I can find those pesky beans. 🙂


  15. I substituted 2 tsp brown sugar for 3/4 cup of sugar (because original was too sweet for me) and added 1 can of pineapple juice concentrate. (I use xylitol instead of sugar): Result: Pineapple Upside Down Ice Cream. Awesome! Next experiment: Key Lime Pie Ice Cream.

    My mother used to blend in hard boiled eggs to make French Vanilla. It solves the raw egg problem and provides an additional binder (this stuff is definitely soft serve) plus richness and calories. Apparently it doesn’t matter when the eggs are cooked. People who cook down the French Vanilla custard (which is a trying experience for those of us who have life on the other three burners) can just blend in cooked eggs and get the same result. Who knew? My Mother, that’s who.

    • Hi Cheryl,
      Did your mother use the whole hard boiled eggs or just the yolks? And how many would she use per batch of this size?
      Thank you,

  16. To those whose ice-cream doesn’t thicken in a machine, I had one some years ago and the manual mentioned that the mixture would need a particular amount of sugar and fat to freeze the mixture. This was a disappointment for me as I wanted to make homemade ice-cream with less sugar and fat that commercial ice-creams! It’s possible that the machines are different in some way causing the successes and failures.

  17. This is my first time making ice cream and it was so simple. I wanted to avoid using eggs and making the custard – sounds like too much work. I put in a bit less sugar than the recipe called for and it is still too sweet for my taste but it is still delicious.

    Thanks for the awesome recipe!!!

  18. Very tasty, can’t believe it’s dairy free. Glad I read the other comments before making this because 1 cup of sugar is plenty sweet (and I LOVE sweet treats).

  19. I substituted the sugar with 1/2 cup maple syrup, 1/2 cup agave syrup, and 1/2 cup honey…. It turned out buttery and bomb!

  20. I made this with lite coconut milk and only used 1 cup of sugar with three tsp vanilla and added unsweetened shredded coconut. It’s amazing and super rich!!! So tasty! Everyone loves it!

  21. i forgot to cool the milk before putting it in my ice cream maker. could that be why it froze to the sides & bottom & not really in the middle? i had to stop it before it was all churned because it was starting to sound funny & the blade was frozen into the bottom of the bowl. i’ve left it at room temperature now for 30 minutes. going to try to scrap down the sides/bowl & try the mixer thing. or maybe even run it again now?

  22. I made this without an ice cream maker, mixing it every hour or so for three hours. It’s incredibly yummy, much better than any of the coconut ice creams I’ve bought at the store, and so easy too! It’s a little on the sweet side for me, but that means I expect my family will love it too.

  23. You CAN use coconut cream if you read the label carefully. Savoy brand coconut cream is just coconut fat & water, no added sweeteners or thickeners.

  24. Hi! I made this ice cream and did add mini-chips. I did not have an ice cream maker, but this turned out amazing! Even my friends who make fun of me for being vegan love this. I made it to go with a vegan chocolate mug cake and it was the best dessert ever. I’m making it again today but adding mint extract in lieu of vanilla to make a mint chip and adding almond extract with the vanilla extract and pistachios to make pistachio ice cream. Thanks for this! Super easy and delicious. I do have pictures, but I don’t know how to post those.

  25. Nice basic recipe but boy was it sweet! I only used a cup of sugar and it was still too sweet. Half the amount called for woukd be perfect for my family. I added some lemon juice to try and tart it up a bit, then once it was done in the icecream maker I swirled in Marionberry jam and homemade granola and let it freeze to solid. I love how simple this is to use for a base! And coconut haters don’t worry: my stepdad hates coconut and he was shocked he couldn’t taste coconut at ALL.

  26. Hi there, am very excited about the coconut milk ice cream recipe.

    Just have a question with regards to the sugar.
    Could it be replaced by other sweeteners ( I’m allergic to both normal milk and cane sugar ), like honey ?
    And would the amounts still be the same ?

    Regards Jolene

  27. Hi, i used thai coconut premium milk but when i opened the can it wasn’t separated like yours. Then i put the blended mix as you show in the ice cream maker and let it go for 30 mins but nothing. I kept it in for another 30 and still nothing. What did i do wrong?

    • Hi I read your comment and wanted to ask if you’d refrigerated the coconut milk before opening the cans? I refrigerated mine over night and it was just as she described. I don’t know what kind of blender you use, but I have a Ninja, and I blended everything for at least a minute, maybe longer. Hope that helps 🙂

  28. I tried making this tonight but was very disappointed, I blended it for quite some time but the fat kept separating from the liquid! There are just little hard chunks of fat all throughout and the texture is pretty nasty. How do I make it smoother and keep the fat from separating??

  29. Just tried to make this recipe using spiced rum like it mentioned and it was not successful at all. So sickly sweet we didn’t bother fully freezing it and just threw it away. I would suggest substantially decreasing or ignoring the sugar altogether if you are going to add rum.

  30. Hi!

    Thank you for posting this easy recipe. The less ingredients, the better! I subbed the sugar for 3 tablespoons of evaporated cane juice and it still came out sweet and creamy. This one will be a staple for me, since I am now following a Paleo lifestyle.

  31. I only buy 100% pure coconut milk, with no additives. That Thai Kitchen brand as with so many others has Guar Gum and other emulsifiers/thickeners in it that my son just can’t handle. I was wondering if this recipe would work with still? We use the Natural Value brand and I was wondering if some of the people who had issues with it not freezing were using a pure milk and maybe that was the problem.

  32. Having recently been diagnosed as lactose intolerant I thought I would have to abandon my addiction to creamy ice cream. Not so! With coconut ice cream, I can experiment to my hearts content.

  33. I’m confused on the recipe. It says 1 3/4 cups of sugar. Is that 3/4 cups or 1 AND 3/4 cups. Needless to say when making it I thought 1 and 3/4 was right and so I put a cup. To sweet!! Had to double check the recipe after that

  34. The 1+3/4 measure is INCORRECT !
    It should only be 3/4 of a cup of sugar.

    If you look at the “Simple Vanilla Ice Cream” recipe in the Cuisineart Manual
    it has the following recipe
    1 cup Whole Milk
    2 cup Thickened Cream
    3/4 cup Granulated Sugar
    1 tablespoon of Vanilla extract

    To convert this to NON-DAIRY you simply substitute the Milk and Cream with
    3 cup Coconut Cream / 2 x 400ml Cans = (60% Coconut Milk + Thickeners/Water)
    Coconut Cream has almost the same consistency as the above Milk and Cream mix,
    so it also makes a wonderful creamy ice cream.

    Suggest churning for 25 minutes, (which is an extra 5mins).
    When the ice cream starts to form chunks, (after about 20mins), use a spoon to stir from the top opening, to help the flow of the mix.
    Doing this will help the ice cream to thicken even more.

  35. Hi is there a substitute for the sugar? Would agave nectar work or stevia in the liquid form. I don’t use white refined sugar in anything it’s bleached as you know so I don’t want to eat that.

  36. Do you have to use canned coconut milk, or will the coconut milk out of the refrigerated section work fine? I guess I don’t know if there would be any difference between the two…

    • I made this recipe exactly as written and had some of the same issues others had. I have found that my cuisinart ice cream maker never makes coconut milk ice cream thicker than a pourable soft serve no matter what recipe I use, no matter how long I freeze the container. I wonder if cuisinarts just don’t like coconut milk ice cream. 1.5 cups of sugar is UNGODLY sweet and if I had been paying attention I should have known it would be. From previous experience I can tell you that very thorough blending/mixing before putting it in the ice cream maker is vital to avoid separation. Coconut milk in a carton makes very poor ice cream due to it being watered down and not nearly fatty enough. I will try this recipe again with about half the sugar and it will probably be perfect.

  37. Of course it’s *technically* ice cream! It’s just American (Philadelphia) ice cream rather than French (custard) ice cream. There are all kinds of ice creams : )

  38. Hi. This recipe sounds great! If you did it for Popsicle molds, would you churn it and then put it in the molds, or just put the base directly in there?

  39. what a faaabulous find for me . . .

    twas my first foray into icecream making and a runaway success
    used it as the perfect accompaniment to my roasted pineapple with meringue topping
    double yummmmmmm 🙂
    Thank You from County Kilkenny, Ireland <3

  40. Loved this! Did it without the ice cream maker because people seemed to have better luck with the other way! Only complaint is the smell, but that’s not your fault, I just don’t like the smell of coconut milk… 🙂

  41. Awesome! I made my own coconut milk (blended 1 c coconut to 2 c water then strain). I also used powdered sugar but less than the recipe calls for. It turned out absolutely delicious and froze up great in my Maverick ice cream maker.. Better than any store bought. Wonderful recipe for those who cannot consume dairy. Thank you.

  42. Coconut cream is exactly the same as coconut milk but contains much more coconut fat and less water, which would make it more suitable for frozen desserts like this. Cream of coconut is what you have to watch out for if you’re looking to avoid added sugar and preservatives.

  43. Check your vanilla. Some of the non-organic food flavoring a are made with a. Chemical which is essentially anti freeze. Use organic vanilla preserved in alcohol and add it at he end of the processing. You are welcome.

  44. Hi, would I be able to use coconut sugar as a replacement? I am on the Elimination Diet and this would be an awesome treat if I could

  45. Sorry, after about 25 posts I couldn’t read more to see if you’ve already addressed this question, so sorry if it’s a repeat:
    Should results be fine using an old fashioned, ice and rock salt, hand-crank ice cream maker?

  46. This was a great recipe and very easy.

    I did make some substitutes…

    I cut the recipe in half and used light coconut milk, added a TBS maple syrup, 1 kale leaf, 2 TBS peanut butter, 4 dates and 1/2 cup almond milk in the blender.

    If you enjoy coconut, this is a nice light tasting ice cream.

    Thanks for sharing !

  47. Hi everybody! Questions are great, but so is experimenting. I know it can be scary for some to work without boundaries, but as a person who experiments with food regularly, all I can say is “try it.” Whatever it is, try it. More sugar, less sugar, agave nectar, stevia syrup, popsicle molds, this coconut milk or that one, churned, unchurned….give it a go!

    What’s the worst that can happen? It doesn’t turn out? So what. Lots of things don’t turn out in life that are far more serious than coconut ice cream.

    If it doesn’t set, no sweat! Pour it back in the blender with frozen pineapple and some rum and enjoy a nice piña colada.

  48. This recipe looks sooo easy and quick that I decided to make it.. I don’t have an ice cream machine so I just used a blender to mix all ingredients. I put it into the freezer but mixed it only couple of times and when I checked it in the morning it was solid rock texture 🙁 Have any idea how I could fix that or what went wrong?

  49. This is soooo AMAZING!! When I turned 20, 3 years ago, I became lactose intolerant, but now im no longer sad i can’t have dairy because this stuff is SO much better!! I add chopped up frozen mango bits at the last 5 mins and its tastes just like thai coconut ice cream you get at the thai resteraunts!! My Niece always asks me to make this recipe now, THANK YOU!!

  50. Hi there! Just wanted to say thanks for posting this on Pinterest! I was inspired to make coconut ice cream after having a Blue Bell Coconut Fruit Bar dipped in Dark Chocolate, and during my search I found your recipe. I just got finished making the “ice cream” and after getting used to the taste of coconut milk, I came to the conclusion that this recipe rocks! I’m not vegan, and not opposed to artificial sweeteners, so I used half real sugar and half sucralose. I also added some shredded coconut (the sweetened kind) and some mini chocolate chips. It’s in the freezer right now, but the consistency was comparable to what your pictures showed. I can’t wait to try it once it’s as frozen as it gets. Thanks again!!!

  51. Hi, I dont have a blender, can I used a Kitchen aid with either the whisk attachment or beater to mix it? Will it do enough or do I need a blender really? Thanks! Im really keen to try this recipe ASAP! 🙂

  52. I made this this morning, it is turning out fabulous I’m already thinking of variations like ginger, green tea or coffee, but I need advice about the best way to steep these ingrediants & infuse the milk with flavour without having to use egg yolks or risk curdling the coconut milk, which most
    of recipes on the internet say to bring the coconut milk to a boil along with whatever your trying to infuse the milk with !; from my understanding coconut milk should never be brought to boil, because is guareteed to cause it to curdle & separate. thank you

    • You don’t have to worry about curdling coconut milk in the traditional sense. The only thing that will separate out when boiling coconut milk is the oil vs coconut solids – and that takes quite awhile of hard boiling (or “frying”.) Thai cooks emphasize this step when making curries to get that spicy floating “slick” of coconut oil on top. It’s not at all like the separation of milk solids and watery whey that occurs when making cheese.

  53. Hi!
    This recipe seems awesome! Since there are so many coconut byproducts, can you please specify how many fat percentages the coconut milk that you are using contains?

  54. This recipe thickened up very well in my Cuisinart ice cream maker.
    I used 1 cup sugar.
    For me, it’s far too rich with the pure canned coconut milk.
    I added chopped pineapple with some of the juice at the end and it was still to much. So i threw in some strawberries and blueberries.
    I think I’ll try the recipe in the Cuisinart recipe booklet for coconut sorbet. It might be more what I’m looking for…..The ingredients are identical, but with the addition of 1.5 cups water. The process is slightly different possibly because if the use of vanilla bean rather than extract (bean in boiling water, then soaking an hour and refrigerating mixture overnight prior to freezing).
    If you like the taste of pure coconut milk, this is for you. If you prefer a lighter frozen dessert, keep looking.

  55. Thanks fot sharing your recipe. I received an ice cream maker as a gift and didn’t use it for two years – all of the recipes looked too time consuming and easy to mess up! This has been a success all four times we have tried it. Last time I used one can of coconut milk (storing it in the fridge made a huge, awesome difference in the texture) and added 4 fresh chopped mangoes and a very small amount of sugar. Used it for the outer shell of a bombe and it froze more solidly than previously. It was delicious!

  56. I made this and it was delicious. When it was nearly frozen I added unsweetened dessicated coconut which I had toasted first in a dry pan, and 1 tablespoon of dark rum. Heaven served with barbecued half peaches.

  57. I recently started lactose free eating and tried this recipe. It worked exactly per the directions. it took almost 45 minutes in the ice cream maker which is longer than usual but set up as it should. My comment is that it proved to be too sweet for my family so I will cut the sugar to 1 cup for the next batch. I used a Vita Mix for the blender and had to lower the speed since the high speed tends to warm the mixture. I put in toasted pecans that had been simmered and chilled in maple syrup in a second batch. Worked fine.

  58. Amazing recipe! My husband and I r on a special diet we can’t have breads, certain fats, pasta, milk and sugar, etc. I was so happy when I found this recipe the only thing I changed was instead of sugar we used stevia. I used 3/4 of a cup of stevia instead of 1 3/4 cups sugar. It turned out AMAZING and DELICIOUS! Thank you so much for posting this recipe!

  59. I made this tonight and turned it into a Reese Cup flavor. I have been making fruit sorbet for the farmers market so I used the simple syrup(1.5 cups) instead of sugar. I used the same coconut milk you used but forgot to scrape one of the cans. I added Hershey’s cocoa powder, unsweet,some Jif peanut powder and Smuckers all Natural crunchy peanut butter in small dobs to add some crunchy to the ice cream. I whisked it instead of using a blender or processor and used my cheap ($25) no name ice cream machine. It taste awesome. Was frozen in under an hour without putting it into the fridge first. And even after 2 hrs in the freezer I could scoop it! The only problem I had is that it had a powdery texture. My hubby didn’t notice it because he eats ice cream like everything else and I like to let it melt a little in my mouth first. So when it would melt some I would get the powder. Suggestions to get rid of the powder texture?

  60. I just made this and it’s WONDERFUL! We’re on a very restricted diet and this was our first taste of ice cream in a long time! I used 1 can Thai Kitchen coconut milk and one can Thai Kitchen coconut cream (it has guar gum but nothing else added). I’m so grateful for this recipe! Thank you!

  61. Forgot to say, we can’t have sugar so made this with Xylitol (Xyla). It came out with a good, sweet taste, no funny aftertaste at all.

  62. I’ve added chipotle powder, only used one cup of sugar, added 1/4 tsp salt, and the vanilla….will update, but I stuck my finger in and it was amazing!

  63. I just made this… it’s in the freezer now. So quick and easy! I licked the spoon and it tasted delicious. As a gluten free, dairy free family with three kiddos I think I will be making this often. Making it for special dessert tonight as we are starting “Little Men” as a family read-aloud. So special dessert is a must!! Thank you for sharing the recipe. xx

  64. This sounds delicious and so easy to make! I’ll be buying a few cans coconut milk next time I am going grocery shopping to give this a try soon. I don’t have an ice cream maker, so I am glad you also included the recipe for those who don’t have an ice cream maker! Now I just have to figure out which bowl I can put in the freezer, I have some oven proof bowls, would those work for the freezer as well?

  65. Can you make your own coconut cream instead of buying canned? If you can, can you please provide a recipe?

    I’m really looking forward to making this ice cream!

    Thanks wellness mama!

  66. Aloha, This recipe sounds wonderful…However- I’d Strongly suggest Heating up the Coconut Milk & Sugar on top the stove First- sugar gets VERY GRAINY/GRITTY in Coconut Milk, (I use Organic Cane Sugar, white sugar or Turbinado are fine-stay away from artificial sweeteners: Stevia and Truvia are “white washed/processed” with toxic chemicals). Whisking for 5 min. on Med. heat on stove in small saucepan will “melt” all the sugar and make it MUCH more Creamy in final frozen consistency-trust me -this extra small step is worth it! (watch your heat, & whisk constantly, as to not burn the milk)….Then cool it down in ice bath or freezer before proceeding. ( TIP: using 1/2 Coconut Cream and 1/2 Coconut Milk make it Much more Decadent in mouth feel & richer in taste as well). I’ll be trying t as soon as my Amazon Hamilton Beach 1.5 qt. ice cream maker arrives! Mahalo!

  67. Absolutely amazing – made without an icecream maker and added mashed strawberries – so good!
    Wish I could send you a picture. I might cut the sugar a little. Have you tried it with raw honey instead?

  68. I have just made this icecream far too sweet for my pallet i can now see everyone is saying 3/4 of a cup of sugar NOT 1 and 3/4. Also I found the vanilla extract overtook the taste of the coconut. So can i reduce the sugar remove the vanilla extract and use coconut essence or exctract