A rich and creamy coconut milk ice cream made with just 5 ingredients for an easy and delicious homemade vegan and gluten-free ice cream treat.
Hey friends!
I have returned home from my travels! After two back-to-back trips, first to New York City and second to England, I have to say it is good to be home! Dare I say, there are few better feelings IN THE WORLD than that feeling of falling asleep in your own bed after several adventurous weeks of travel?
As I settle back into my Portland home, I eagerly look forward to summer. This past weekend the kids and I started creating our annual summer bucket list. These bucket lists always look pretty same from year to year: beach trips, camping trips, berry picking, bike riding.
This year, I’ve added a few new ones to my list. Most notably, or perhaps I should say relevant, making homemade ice cream together. And we’re going to start with this creamy coconut milk ice cream.
How to Make Coconut Ice Cream [Video]
Recommended Ingredients & Equipment
This recipe is made with just 5 simple ingredients! Better yet, they are ingredients you likely have on hand.
Ingredients & Substitutions
- Coconut Milk – I have experimented with a lot of different bases for vegan ice cream. When coconut enhances the flavor of the ice cream it is my one of my favorite option for a vegan ice cream base. Full fat coconut milk is rich, thick, and similar in consistency to the heavy creamer. Therefore, it has the most similar texture to that of cow milk ice cream. This recipe calls for full-fat canned coconut milk. Do not mistake this with coconut milk that comes in a carton.
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Cornstarch
- Vanilla Extract
- Salt
Recommended Equipment
Most importantly, you will need an ice cream maker. I love my ice cream maker. It is compact and makes the perfect creamy ice cream every time! You should also have a 9×5 loaf pan, ice cream scoop, and a set of reusable pint-sized ice cream freezer containers. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Coconut Ice Cream
Step One – Make the Base
Set aside 1/2 cup of coconut milk. Heat the remaining coconut milk, sugar, and salt in a small saucepan, whisking until sugar has dissolved.
In a separate bowl, make a slurry with the cornstarch and the reserved coconut milk. Add it to the saucepan and cook, stirring frequently, until the ice cream base begins to thicken, fully coating the back of a wooden spoon.
Step Two – Chill the Custard
Transfer the custard to a shallow container, cover, and refrigerate for at least 4 hours, until the custard is chilled all the way through.
Step Three – Churn the Ice Cream
Add the chilled ice cream base to the frozen ice cream bowl and churn according to the manufacturer’s instructions. Church until it becomes thick and resembles soft serve. You can serve now or transfer it to loaf pan and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
Serving and Storing
Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in pint-sized ice cream tubs to keep them fresh and avoid freezer burn.
Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.
Frequently Asked Questions
While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine.
To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.
You won’t get quite the same creaminess, but it works in a pinch!
Why won’t my ice cream thicken?
Every once and awhile I have a reader who cannot get their ice cream to thicken. There are a few reasons your ice cream never gets thick and creamy. Make sure to:
- Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
- Freeze your ice cream maker base for at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
- Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.
Disclosure: This post may contain affiliate links.
More Vegan Ice Cream Recipes
- Cookie Dough Ice Cream
- Raw Chunky Monkey Ice Cream
- Vegan Snickerdoodle Ice Cream
- Turkish Coffee Ice Cream
- Mint Chocolate Chip Ice Cream
Coconut Milk Ice Cream
Ingredients
- 2 (15oz) cans full-fat coconut milk, divided
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
- The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
- Measure out 1/2 cup of coconut milk and set aside.
- Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
- Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined.
- Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.
- Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
- Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve.
- You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
- Serve with toasted coconut, optional
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Lily says
My mom loves this recipe, it’s easy and it doesn’t take a lot of ingredients. Her homemade desserts really took a leap when she when took classes from the Culinary Lab School and started making tasty pastries to go with this ice cream. She took her skills to the next level and she is the envy of all her friends. None of them can make pastry like her! When they have their annual get together, they ask mom to take care of the food! She is always happy to do so!
Rishi Sharma says
What a delicious way to enjoy coconut! This ice cream looks so indulgent.
Linda Stuckey says
This recipe is AMAZING!
My sister invited about 14 ladies to her home for a “SUNDAE ON SUNDAY FELLOWSHIP.” I being the only vegan in the group, she prepared this recipe.
The group of ladies (non-vegans) emptied this ice cream first.
My sister also added shredded coconut which gave that little something extra.
Amazing Recipe….Thank you!
Michelle says
So great!! I did almond extract ii nstead and it’s fantastic. Next time I’m going to try adding sunbutter. Thanks!!!
Rena Mitchell says
Hi,
My ice cream freezer holds. 4qt. Can this recipe be doubled without any alterations?
Also, can Cream of Coconut be substituted in place of some of the milk, sugar and cornstarch?
Thanks!
RM
Ilze Hattingh says
Hi!
Can one substitute cornstarch for arrowroot, and how much then? I need to stay clear of carbs (candida-conscious!). Also, would the same amount of Vodka be good instead of vanilla, as I’ve read that adding alcohol increases the ice cream’s softness?
Thanks!
Sarah says
I would try about 2 TBSP + 1 tsp arrowroot, but it may take a little trial and error to get the exact amount. I haven’t tried it with Vodka, so I’m not sure the answer to that.
ed says
What size can? My coconut milk comes in 1/2 gallon containers.
Sarah says
Here they come in 14 oz. cans.
impactresearch says
Well, i would say that this summer is going to be very delightful for me. Loved this coconut milk ice cream. Just created it and then after writing the comment. My family is impressed as this is a new desert for them as well as for myself too. Thank you my daring vegan for the wonderful sweet. If i could upload photos of mine created one, i would definitely have shared it here.
Bernice Button-Talbot says
I want to make this Coconut ice-cream.
Mary says
I’m cooling mixture now after adding vanilla, recipe doesn’t say when to add it. Thanks
Sarah says
Thanks for pointing that out. I’ve fixed the recipe.
Ashley says
Whaddya know, I had some yummy overnight oats with canned coco milk this morning and wondered if I could make yummy ice cream with it. So I googled it and your blog called to me. Go figure, I just moved to Portland a few weeks ago. Yay life and yay delicious vegan recipes!
Jasmine says
I made this and it never got thick in my ice cream maker! Any suggestions on where I might have gone wrong?
Sarah says
Was your ice cream maker completely chilled? And your ice cream base? I might need more information in order to help troubleshoot it!
Pym says
Could I pour into Popsicle molds?
Sarah says
Yeah, that would work.
Jessyyyyy says
Did it work in the popsicle mild?
Sarah says
Yeah, they should. Just make sure to freeze it completely solid or you might have trouble getting the popsicles out.
Nichole Lee says
For some reason everytime I make ice cream with coconut milk or cream and put it in my ice cream maker, I get these gritty chunks of coconut. How do you guys avoid this happening?
Otherwise this is a fantasting tasting recipe.
Michelle says
One recipe that I have used has you put all ingredients into a blender to mix. This breaks up the fatty coconut chunks in the canned milk.
Sheryl says
Thank you for sharing this recipe. I made it and it turned out great. What I love about this recipe is that it provides a terrific ice cream base for any flavor. I threw blackberries into it! Yum!
Sarah says
What a great idea! Love it.
Kathleen says
Would high altitude affect the amount of time needed in the churner?
Sarah says
I’m not quite sure. Perhaps a bit but you can just churn until you get soft serve consistency.
SG says
No, the freezing point doesn’t noticeably change (as the boiling point does) at higher altitudes.
Check out the phase diagram for water on this page:
https://en.wikipedia.org/wiki/Phase_diagram