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Creamy Coconut Milk Ice Cream

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Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)

This coconut milk ice cream is the ultimate dairy-free indulgence that’s as easy to make as it is delicious!

With just 5 simple ingredients, you can whip up a creamy, smooth treat that’s perfect for anyone craving a vegan and gluten-free dessert.

Whether you’re cooling off on a warm day or just satisfying your sweet tooth, this homemade ice cream will become your new go-to treat!

For Coconut Milk Ice Cream

  • Full-Fat Coconut Milk – Two cans (15 oz each) of coconut milk provide the creamy base for this dessert, making it rich and indulgent.
  • Granulated Sugar – Adds the perfect level of sweetness to balance out the coconut flavor.
  • Cornstarch – Used to thicken the ice cream base and create a smooth, creamy texture.
  • Salt – A pinch of salt enhances the flavors and balances the sweetness.
  • Vanilla Extract – Adds a lovely aromatic depth to the ice cream for extra flavor.

Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)

Craving a rich, creamy dessert without any dairy or gluten? This easy Coconut Milk Ice Cream is the perfect treat! With just 5 simple ingredients, you can create a smooth, indulgent ice cream that's completely vegan and gluten-free.
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Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: Creamy Coconut Milk Ice Cream (Vegan & Gluten-Free)
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings

Notes

Ingredients:

  • 2 cans (15 oz each) full-fat coconut milk, divided
  • ½ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
 

Instructions:

  1. Prepare the Ice Cream Maker:

    • The night before, place the bowl of your ice cream maker in the freezer to freeze thoroughly.

  2. Reserve Coconut Milk:

    • Set aside ½ cup of coconut milk for later use.

  3. Heat Base:

    • In a small saucepan, combine the remaining coconut milk, sugar, and salt.

    • Heat over medium, whisking until the sugar dissolves.

    • Once dissolved, add the vanilla extract and stir to combine.

  4. Mix Cornstarch:

    • Stir the cornstarch into the reserved ½ cup of coconut milk until smooth.

  5. Thicken the Base:

    • Pour the cornstarch mixture into the saucepan with the coconut milk.

    • Bring to a boil, stirring frequently, and let it simmer for about 5 minutes, until thickened and the cornstarch is fully cooked.

  6. Chill the Mixture:

    • Transfer the mixture to a shallow container.

    • Cover and refrigerate for at least 4 hours to cool.

  7. Churn the Ice Cream:

    • Once chilled, pour the ice cream base into your frozen ice cream maker bowl.

    • Churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency.

  8. Serve or Store:

    • You can enjoy your ice cream immediately or transfer it to a pint-sized container.

    • Store in the freezer until ready to serve. Allow it to thaw for 5-10 minutes before serving.

    • Optional: Top with toasted coconut for extra flavor!

 
 

Tips:

  • Storage: Keep the ice cream in an airtight container in the freezer for up to 1 month. For the best texture, allow the ice cream to soften slightly (10-15 minutes) before serving.
  • No Ice Cream Maker? No problem! Prepare the base as directed, then transfer it to a baking sheet and freeze. Once frozen, break the mixture into chunks and blend it in a food processor until smooth and creamy (this could take up to 10 minutes). Refreeze in a loaf pan to harden.
  • Serving Ideas: Enjoy your ice cream in a bowl, in cones, or as part of a sundae. The possibilities are endless!
 

Nutrition

Calories: 326kcal | Carbohydrates: 22g | Protein: 2g | Fat: 27g | Saturated Fat: 24g | Sodium: 113mg | Potassium: 280mg | Fiber: 0g | Sugar: 16g | Vitamin C: 1.2mg | Calcium: 23mg | Iron: 4.2mg
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1. Do I really need an ice cream maker to make this?

Nope, you can totally make this ice cream without one! If you don’t have an ice cream maker, simply freeze the base in a shallow container. Every 30 minutes, stir the mixture with a fork to break up ice crystals—repeat 3-4 times until you get that creamy, smooth consistency.

2. My ice cream is too hard after freezing—what’s going on?

Coconut milk ice cream can get pretty firm in the freezer. Just take it out and let it sit at room temperature for 10-15 minutes before serving. This makes it easier to scoop and enjoy!

3. Can I use the coconut milk that comes in cartons?

For the best texture and richness, go for canned full-fat coconut milk. The carton version is too diluted for ice cream and won’t give you that creamy result you’re after. Trust me on this one!

4. How do I make sure the ice cream doesn’t get icy?

The key is chilling the ice cream base thoroughly before freezing. If you’re using an ice cream maker, churn until the mixture becomes thick and resembles soft-serve. This helps trap air and keep it smooth with less chance of ice crystals.

5. What can I do if I want even creamier ice cream?

To make it extra creamy, you can add a tablespoon of vodka (yes, really!). Alcohol prevents the ice cream from freezing too hard, making it easier to scoop. You can also add a pinch of salt to balance out the sweetness and enhance the overall flavor.

 

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