Who doesn’t love a scoop of ice cream? But if you’re avoiding dairy or just want something a little different, coconut milk ice cream is a total game-changer. It’s smooth, creamy, and packed with a subtle tropical flavor that makes you feel like you’re on vacation.
And the best part? It’s super easy to make at home. Whether you’re vegan, following a Paleo or AIP lifestyle, or just curious to try something new, this recipe is for you. Ready to give it a shot? Let’s jump right in!
Quick Recipe Breakdown
Here’s the TL;DR of the recipe before we get to the nitty-gritty details:
- Active prep time: 15 minutes
- Chill time: 4+ hours
- Churning time: 20–30 minutes
- Serves: 4–6 (about a pint of ice cream)
Don’t have an ice cream maker? No problem! I’ve got you covered with a workaround using a freezer-safe container and some good ol’ elbow grease.
What You’ll Need
Ingredients:
- 2 cans (15 oz) full-fat coconut milk (chilled overnight if possible)
- ½ cup sugar (or any sweetener you like—see substitutions below)
- 1½ tablespoons cornstarch (or arrowroot powder for Paleo/AIP)
- 2 teaspoons vanilla extract
- A pinch of salt
Substitutions:
- Replace sugar with honey, maple syrup, or a keto sweetener like monk fruit if that’s your thing.
- No cornstarch? Arrowroot or tapioca starch work too!
Tools:
- Ice cream maker (or a freezer-safe container and a whisk).
- Saucepan and whisk.
- Shallow container for chilling.
Step-by-Step Instructions
Okay, let’s get going! I’ll walk you through the process so even beginners can handle it.
1. Chill Your Ice Cream Maker
First things first—pop your ice cream maker’s bowl in the freezer the night before. If you don’t have one, skip this step and grab a freezer-safe container instead.
2. Mix the Base
Heat 1½ cans of the coconut milk in a saucepan over medium heat. Add the sugar, salt, and whisk until everything’s dissolved. This usually takes about 3–5 minutes.
3. Thicken It Up
In a small bowl, stir the cornstarch (or arrowroot) into the reserved ½ cup of coconut milk. You want a smooth slurry—no lumps! Slowly pour this into the saucepan while whisking. Bring it to a gentle boil and let it cook for a minute or two until it thickens, like a thin custard.
4. Add Vanilla and Chill
Turn off the heat and stir in your vanilla. Pour the mixture into a shallow container, cover it, and stick it in the fridge for at least 4 hours or overnight. The colder it is, the better your ice cream will turn out.
5. Churn It
Time to churn! Pour the chilled mixture into your ice cream maker and follow the instructions (usually 20–30 minutes). It should look like soft serve when it’s ready.
6. Freeze for Firmer Scoops (Optional)
If you like your ice cream on the firmer side, transfer it to a container and freeze for another 2–4 hours. Let it sit at room temperature for 5–10 minutes before scooping.
Ways to Make It Your Own
Dietary Tweaks:
- Going AIP? Use arrowroot instead of cornstarch, and swap vanilla extract for vanilla bean or pod.
- Keto-friendly? Sub in erythritol or monk fruit as your sweetener.
Flavor Ideas:
- Chocolate Heaven: Add a bit of cocoa powder to the mix or toss in some chocolate chips.
- Tropical Vibes: Stir in mango or pineapple chunks before freezing.
- Nutty Crunch: Mix in toasted almonds or shredded coconut during churning.
Seasonal Inspiration:
- Summer: Pair with fresh berries or drizzle with a fruit sauce.
- Winter: Add cinnamon, nutmeg, or even a splash of bourbon for a festive twist.
Serving & Storage Tips
How to Serve It:
- For a simple treat, serve in chilled bowls with a sprinkle of toasted coconut.
- Feeling fancy? Top it with fruit, nuts, or a drizzle of chocolate sauce.
- Want dessert to impress? Pair it with a warm fruit crisp or pie.
Storage:
Homemade ice cream doesn’t have the stabilizers store-bought versions do, so it’ll harden more. Store it in an airtight container with plastic wrap pressed onto the surface to avoid freezer burn. It’s best eaten within two weeks.
How to Soften:
Let it sit at room temp for 10 minutes before scooping, or pop it in the fridge for 20 minutes to soften evenly.
And there you have it—a creamy, dreamy coconut milk ice cream that’s as simple as it is delicious. Whether you’re serving it to friends and family or sneaking a scoop straight from the container (no judgment), it’s sure to be a hit.
So, what are you waiting for? Go grab those cans of coconut milk and start churning!
PrintCoconut Milk ICe Cream – Paleo | AIP | Vegan
This Coconut Milk Ice Cream is a creamy, dairy-free treat perfect for those following Paleo, AIP, or vegan diets. Made with just a few simple ingredients, it’s rich, smooth, and customizable for any occasion. Whether you’re cooling off on a summer day or indulging in a guilt-free dessert, this recipe is a must-try!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: ~4 hours 30 minutes (including freezing)
- Yield: 4–6 1x
- Category: Dessert
- Cuisine: Vegan, Paleo, AIP
Ingredients
- 2 (15 oz) cans full-fat coconut milk, divided
- ½ cup granulated sugar (or preferred sweetener)
- 1½ tablespoons cornstarch (or arrowroot powder for Paleo/AIP)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Substitutions & Notes:
- Use maple syrup or coconut sugar for a natural sweetener.
- Arrowroot powder can replace cornstarch for dietary adjustments.
- Opt for high-quality full-fat coconut milk for the creamiest texture.
Instructions
Place the bowl of your ice cream maker in the freezer at least one day before making the recipe to ensure it’s fully frozen.
In a small saucepan, combine 1½ cans of coconut milk (reserve ½ cup), sugar, and salt over medium heat. Whisk until the sugar dissolves completely—this takes about 3–5 minutes. Stir in vanilla extract.
In a small bowl, whisk the reserved ½ cup coconut milk with cornstarch until smooth. Slowly pour this mixture into the saucepan while whisking continuously. Bring to a gentle boil and cook for about 5 minutes, stirring frequently, until the mixture thickens to coat the back of a spoon.
Transfer the thickened mixture to a shallow container, cover it tightly, and refrigerate for at least 4 hours or overnight until completely chilled.
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–30 minutes). The ice cream should reach a soft-serve consistency.
For firmer scoops, transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours. Let it sit at room temperature for about 5–10 minutes before scooping.
Notes
Serving Suggestions:
Top with toasted coconut flakes, fresh fruit, or drizzle with chocolate syrup for an indulgent touch. Pair it with warm fruit crisps or pies for a delightful contrast in texture and temperature.
Tips & Tricks:
- Stir frequently when cooking the base to prevent lumps or scorching.
- If you don’t have an ice cream maker, freeze the base in a shallow container and stir every hour until frozen to create a creamy texture.
Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for about 10 minutes or place it in the fridge for 20–30 minutes.