This Easy Coconut Ice Cream is the perfect dessert for anyone craving a rich, creamy, and delicious treat that’s completely vegan. Made with coconut milk, coconut cream, and condensed coconut milk, this ice cream is packed with flavor and is super simple to make with just a few ingredients. With a smooth texture and a hint of vanilla and nutmeg, it’s a refreshing and indulgent way to satisfy your sweet tooth.
Why You’ll Love This Recipe
If you’re a fan of coconut or just love a rich, creamy ice cream without any dairy, this recipe is for you! It’s incredibly easy to make and requires minimal ingredients. Whether you’re vegan, lactose-intolerant, or simply looking for a delicious dairy-free alternative, this coconut ice cream offers a luscious texture and tropical flavor that will have you reaching for more. Plus, the option to add a nutmeg takes it to the next level of flavor and sophistication. This vegan ice cream is sure to be a hit at any gathering or as a special treat just for you.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 (400 ml) tins full-fat coconut milk
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320 g tin condensed coconut milk
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250 ml carton coconut cream
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Pinch of salt
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A pinch of grated nutmeg (optional)
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1 teaspoon vanilla extract (optional)
Directions
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Prepare Your Ice Cream Maker: Ensure that the bowl of your ice cream maker has been in the freezer for long enough (it typically takes 11 hours to fully freeze).
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Blend Ingredients: Add the coconut milk, condensed coconut milk, coconut cream, salt, nutmeg (if using), vanilla extract (if using) into a blender. Blitz until the mixture is smooth and there are no grainy lumps of fat left.
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Chill the Mixture: Pour the mixture into a bowl, cover, and chill in the fridge overnight or for at least 4 hours.
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Churn in Ice Cream Maker: After chilling, give the mixture a good whisk, then churn it in your ice cream maker according to the manufacturer’s instructions, until it reaches a firm soft-serve consistency.
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Freeze: Transfer the churned ice cream to a freezer-proof container and freeze for at least 4 hours or until firm.
Servings and Timing
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Servings: 10 people
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Prep Time: 10 minutes
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Chilling and Freezing Time: 8 hours 30 minutes
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Total Time: 8 hours 40 minutes
Variations
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Flavors: Add cocoa powder or melted dark chocolate to create a chocolate coconut ice cream. You can also mix in some chopped nuts or shredded coconut for added texture.
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Sweeteners: For a less sweet option, use a natural sweetener like maple syrup instead of condensed coconut milk.
Storage/Reheating
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Storage: Keep the ice cream in a freezer-safe container with a tight-fitting lid. It will keep well in the freezer for up to 2 weeks.
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Reheating: If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes before serving to soften slightly.
FAQs
Can I use light coconut milk instead of full-fat coconut milk?
For the creamiest texture, it’s best to use full-fat coconut milk. Light coconut milk may make the ice cream less rich and creamy.
Is it necessary to use an ice cream maker?
An ice cream maker helps achieve the perfect texture for homemade ice cream. However, if you don’t have one, you can still make this ice cream by freezing the mixture in a container and stirring it every 30 minutes to break up ice crystals until it’s firm.
Can I make this coconut ice cream without the condensed coconut milk?
You can replace condensed coconut milk with a combination of coconut milk and a natural sweetener like maple syrup. However, the ice cream may be slightly less creamy and rich.
Can I make this ice cream without coconut cream?
Coconut cream adds richness to the ice cream, but if you don’t have it, you can substitute with more coconut milk. The texture may be a bit less creamy, but it will still work.
How long should I chill the mixture before churning?
Chill the mixture for at least 4 hours, but for best results, chill it overnight. This helps the mixture firm up and churn properly in the ice cream maker.
Can I add mix-ins like chocolate chips or fruit?
Yes, you can add mix-ins like chocolate chips, chopped fruit, or nuts to the ice cream once it has reached soft-serve consistency, just before transferring it to the freezer.
Can I make this recipe ahead of time?
Yes! This ice cream can be made ahead of time and stored in the freezer for up to 2 weeks.
What if my ice cream turns out too icy?
If the ice cream turns out icy, try adjusting the amount of coconut cream or condensed coconut milk to make it richer. Also, making sure to churn the ice cream long enough can help prevent ice crystals from forming.
Can I use a different type of milk?
You can use another plant-based milk, such as almond milk or oat milk, but it may not be as rich and creamy as coconut milk. Coconut milk provides the best texture for this ice cream.
Conclusion
This Easy Coconut Ice Cream is a delicious, dairy-free dessert that’s perfect for any occasion. With its creamy coconut base, a touch of sweetness, and optional flavors like vanilla and nutmeg, it’s sure to satisfy your ice cream cravings. Plus, it’s so easy to make and perfect for vegans and non-vegans alike. Whether you’re serving it at a summer party or enjoying a bowl after dinner, this ice cream is sure to be a favorite!
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Easy Coconut Ice Cream (Vegan)
- Total Time: 8 hours 40 minutes
- Yield: 10 servings
- Diet: Vegan
Description
This Easy Coconut Ice Cream (Vegan) is a simple, rich, and creamy dessert made with just a few ingredients. Perfect for a dairy-free treat, it’s packed with coconut flavor and can be customized with optional ingredients like vanilla, OR nutmeg. A must-try for ice cream lovers!
Ingredients
2 cans (400 ml each) full-fat coconut milk
320 g tin condensed coconut milk
250 ml carton coconut cream
Pinch of salt
A pinch of grated nutmeg (optional)
1 teaspoon vanilla extract (optional)
Instructions
Ensure that the bowl of your ice cream maker has been in the freezer long enough (mine requires 11 hours to fully freeze).
Add all ingredients to a blender and blend until smooth. Ensure no grainy lumps of fat remain.
Pour the mixture into a bowl, cover, and chill in the fridge overnight or for at least 4 hours.
After chilling, whisk the mixture well, then churn it in the ice cream maker until it reaches a firm, soft-serve consistency.
Transfer the ice cream to a freezer-proof container and freeze for at least 4 hours, or until firm.
Scoop and serve!
Notes
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This coconut ice cream is rich and creamy, with a strong coconut flavor. Optional ingredients like vanilla extract, or grated nutmeg can be added for extra flavor.
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If you don’t have an ice cream maker, you can freeze the mixture in a container and stir it every 30 minutes until it reaches the desired texture.
- Prep Time: 10 minutes
- Chilling and Freezing Time:: 8 hours 30 minutes
- Category: Dessert
