This rich and creamy Coconut Ice Cream is made with only 3 simple ingredients! It's dairy-free, vegan friendly, and refined sugar free.
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Why You'll Love This Recipe
It doesn't get much easier than this THREE ingredient dairy-free coconut ice cream recipe! Just blend, churn, and enjoy your homemade ice cream in less than an hour.
Even after freezing overnight, this ice cream has the perfect creamy texture!
For best results I recommend using an ice cream maker, but you can use a no churn method by freezing the mixture for 6-8 hours or overnight.
Once you start making your own ice cream, you'll never want to eat store bought again! And if you love ice cream recipes like this, check my Dairy-Free Strawberry Ice Cream and my Dairy-Free Lemon Ice Cream.
🍴Ingredient Notes
- Full-Fat Coconut Milk - You'll need two 13.5 ounce cans of full fat coconut milk. My favorite brand of coconut milk is Native Forest, but any full fat coconut milk will work with this recipe.
- Coconut Sugar - You can swap for any granulated sugar. Just note that the coconut sugar will turn the ice cream more of a tan color but if you use regular organic white sugar, it should remain a pure white.
- Vanilla Extract - I suggest using a high-quality vanilla extract for best results.
Recipe Variations
- For extra coconut flavor, I love adding in finely shredded coconut to the ice cream about 2 minutes before it's done churning. I recommend using a ½ cup.
- Toasted coconut would be great too - just make sure it has completely cooled.
- For all the chocolate lovers out there, mini chocolate chips or chopped chocolate would be a great addition to this recipe.
🍴Step by Step Instructions
Step 1: Blend Ice Cream Mixture
Start by adding full fat coconut milk, coconut sugar, and vanilla extract into a high-powered blender. Blend the ice cream mixture on high until it's smooth and creamy.
Step 2: Churn Ice Cream
Next, pour the mixture into an ice cream maker and churn for 20-25 minutes.
Step 3: Freeze Ice Cream
Transfer the ice cream mixture into a freezer-safe container and chill in the freezer until you're ready to enjoy!
Expert Tips
- If you don't have an ice cream machine, pour the ice cream mixture into a freezer safe container and freeze for about 4-6 hours or overnight.
- When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for harder ice cream.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24-48 hours prior to making the ice cream.
- On a hot day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
Ice Cream Maker
For this recipe, I used the Cuisinart Ice Cream Maker which works great! My husband and I have been using this ice cream maker for years.
You can use it for dairy-free ice cream or traditional dairy ice cream recipes.
Blender
To create a smooth and creamy consistency, I recommend using a high-speed blender.
I have the Vitamix A3300 Ascent Series Smart Blender and it's my most used appliance in the kitchen.
Ice Cream Scooper
To achieve the perfect ice cream scoop, I suggest using an ice cream scooper instead of a spoon.
Ice Cream Topping Ideas
- Shredded Coconut
- Toasted Coconut
- Chopped Nuts
- Sprinkles
- Fresh Fruit
- Chocolate Chips or Cacao Nibs
- Chocolate Sauce - Melt chocolate chips with a little coconut oil to create your own chocolate sauce! (AKA magic shell!)
- Coconut Whipped Cream - My homemade recipe is so easy!
How to store leftovers
Store leftover ice cream in an airtight container in the freezer.
Leave the ice cream at room temperature for about 10-15 minutes before serving.
More Easy Ice Cream Recipes!
After you make this Dairy-Free Coconut Ice Cream, make sure to leave a comment & rate the recipe!
Recipe Card
3 Ingredient Coconut Ice Cream Recipe
Equipment
- 1 High Speed Blender I used the Vitamix Blender.
- 1 Ice Cream Maker I used the Cuisinart 1.5 quart ice cream maker.
Ingredients
- 27 Ounces Full Fat Coconut Milk You'll need two 13.5 ounce cans of full fat coconut milk.
- ½ Cup Coconut Sugar Any granulated sugar will work!
- 1 Teaspoon Vanilla Extract
Instructions
- Start by adding full fat coconut milk, coconut sugar, and vanilla extract into a high-powered blender. Blend the ice cream mixture on high until it's smooth and creamy.
- Next, pour the mixture into an ice cream maker and churn for 20-25 minutes.
Notes
Expert Tips
- If you don't have an ice cream machine, pour the ice cream mixture into a freezer safe container and freeze for about 4-6 hours or overnight.
- When it comes out of the ice cream maker it has more of a soft serve consistency, but you can transfer it into a container and freeze for 30-60 minutes for harder ice cream.
- The ice cream base for the Cuisinart Ice Cream Maker must be stored in the freezer for 24-48 hours prior to making the ice cream.
- On a hot day this ice cream will melt quickly once removed from the ice cream maker. I recommend freezing longer so it can harden before scooping.
How to Store Leftovers
Store leftover ice cream in an airtight container in the freezer. Leave the ice cream at room temperature for about 10-15 minutes before serving. ** See full post for step-by-step photos and more helpful tips!Nutrition
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