Go Back
Coconut Ice Cream

Coconut Ice Cream

Beat the summer heat with this creamy and refreshing Coconut Ice Cream. It's easy to whip up at home and perfect for any occasion. Dive into a scoop of tropical goodness that will make you want to savor each moment all summer long!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup canned coconut milk
  • 0.5 cup additional coconut milk or milk of choice
  • 0.33 cup sweetener of choice, such as sugar or pure maple syrup
  • 0.125 tsp salt
  • 1.5 tsp pure vanilla extract
  • optional ingredients for different flavors see flavor ideas above

Equipment

  • Mixing Bowl
  • Blender
  • Wooden Spoon

Method
 

  1. Start by gathering all your ingredients. It’s important to use full-fat canned coconut milk for the creamiest texture.
  2. In a large mixing bowl, combine the canned coconut milk, additional coconut milk, sweetener, salt, and vanilla extract. Use a whisk to blend everything together until smooth.
  3. Taste the mixture to adjust the sweetness if needed. You want a balanced flavor that isn’t too overpowering.
  4. If you own an ice cream maker, transfer the mixture into the machine. Follow the manufacturer’s instructions for churning.
  5. For those without an ice cream maker, pour the mixture into ice cube trays. Once frozen, transfer the cubes into a high-speed blender.
  6. Blend the frozen cubes until smooth. You may need to stop and scrape down the sides.
  7. Once the ice cream reaches a creamy consistency, you can eat it straight from the blender.
  8. For a firmer texture, transfer it back into a container and freeze for a few hours.
  9. Enjoy your homemade Coconut Ice Cream right away or store it in the freezer.

Notes

For a low calorie treat, try lemon sorbet or banana ice cream.