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
Ingredient | Quantity | Notes |
---|---|---|
Full-fat coconut milk | 2 × 400ml cans | Essential for creamy texture |
Condensed coconut milk | 1 × 320g can | Sweetens and softens the texture |
Coconut cream | 250ml | Makes it rich and velvety |
Salt | Pinch | Enhances flavor |
Vanilla extract | 1 tsp (optional) | Adds warmth |
Nutmeg | Pinch (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.

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.

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