Coconut Ice Cream (Vegan & No-Churn Option)

Cool down with this ultra-creamy, coconut-packed vegan ice cream that’s simple to make and perfect for tropical dessert lovers. You only need a few canned ingredients and a blender—no eggs, dairy, or fussy steps required.

Looking for more tropical dessert inspiration? Try our Peach Sorbet or Kiwi Sorbet to build a fruity frozen dessert platter.

Ingredients

IngredientQuantityNotes
Full-fat coconut milk2 × 400ml cansEssential for creamy texture
Condensed coconut milk1 × 320g canSweetens and softens the texture
Coconut cream250mlMakes it rich and velvety
SaltPinchEnhances flavor
Vanilla extract1 tsp (optional)Adds warmth
NutmegPinch (optional)Adds subtle spice
White Chocolate (optional)

Instructions

Step 1: Prepare Equipment

Ensure your ice cream maker bowl is fully frozen (typically 10–12 hours).

Step 2: Blend the Base

In a blender, combine all ingredients. Blend until fully smooth and creamy, making sure no coconut fat clumps remain.

Step 3: Chill the Mixture

Transfer the blended mixture to a bowl, cover, and chill in the refrigerator for at least 4 hours (overnight is best).

Step 4: Churn or Manual Freeze

  • With an Ice Cream Maker: Churn until it reaches soft-serve texture.
  • Without an Ice Cream Maker: Pour into a freezer-safe container. Stir with a whisk or hand mixer every 30 minutes for 2–3 hours.

Step 5: Final Freeze

Transfer the churned mixture to a container. Freeze for another 4–6 hours until firm.

Coconut Ice Cream

Tips for Success

  • Use only full-fat coconut milk—reduced-fat will make it icy.
  • Add chocolate chips, toasted coconut flakes, or swirl in fudge for texture.
  • Add finely grated lime zest for a zesty flavor twist.

Don’t miss our Pink Strawberry Coconut Refresher for a perfect drink pairing.

Serving Suggestions

Let the ice cream sit at room temp for 10–15 minutes before scooping. Serve in a coconut shell for a tropical look or alongside fresh mango slices.

Discover great ideas like our Skinny Coconut Cheesecake Bars to build a dreamy coconut dessert board.

Storage

Store in an airtight container in the freezer. Best enjoyed within 2 weeks for optimal creaminess.

Coconut Ice Cream

Orphan Link Inclusion:

Looking for inspiration? Try our Sakura Strawberry Mochi or Dubai Pistachio Ice Cream Bars for more unique frozen dessert ideas.

Nutrition (Per Serving)

  • Calories: 285
  • Fat: 22g
  • Carbs: 18g
  • Sugars: 15g
  • Protein: 2g

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