Because of its creamy texture, delicious tropical flavor, and dairy-free status, coconut ice cream has become incredibly popular. It is a favorite among lactose-intolerant people and vegetarians since it provides a cool substitute for conventional dairy-based ice creams. This delicious delicacy is quite flexible, allowing for a wide variety of toppings and flavor combinations, in addition to being very simple to make.

The foundation ingredient for coconut ice cream is coconut milk, which gives it its rich, creamy texture and delicate sweetness. Coconut milk is lactose-free and ideal for anyone with dietary restrictions or dairy allergies, in contrast to cow’s milk. In addition, coconut milk is a rich source of vital minerals including calcium, magnesium, and iron as well as vitamins C, E, and B vitamins, all of which support general health and well-being.

Ingredients

• Salt
• Vanilla extract
• Canned coconut milk
• Sweetened condensed coconut milk
• Optional flavorings and toppings like shredded coconut, chocolate chips, or fruit purees

Step-by-Step Instructions

1. Chill the Ingredients: Before using, make sure that the sweetened condensed coconut milk and canned coconut milk are well refrigerated in the refrigerator.
2. Combine the ingredients: The sweetened condensed coconut milk, vanilla extract, chilled coconut milk, and a dash of salt should all be combined in a mixing dish. Blend thoroughly with a whisk.
3. Stir the Concoction: After transferring the mixture to an ice cream maker, follow the manufacturer’s directions for churning it until the consistency of soft serve is achieved.
4. Freeze the Ice Cream: Spoon the churned ice cream into a freezer-safe container, snap on the lid, and freeze for a minimum of four hours, or until solid.
5. Serve and Enjoy: Scoop the coconut ice cream straight out of the freezer into bowls or cones, top with your preferred toppings, and dig in.

Variations and Additions

Try experimenting with different flavorings and ingredients to give your coconut ice cream a unique touch. To create interesting flavor combinations and textures, try adding chocolate chips, smashed cookies, roasted almonds, or pureed fresh fruit.

Tips for Perfect Coconut Ice Cream

• For a creamier texture, use canned coconut milk with its full fat.
• Add more or less sweetened condensed coconut milk to suit your preferred level of sweetness.
• Before incorporating the shredded coconut into the ice cream mixture, roast it for more flavor.
• To make serving easier, let the ice cream soften somewhat at room temperature before scooping.

Serving Suggestions

Serve coconut ice cream as a cool treat by itself, or for a delightfully tropical twist, combine it with mangoes, pineapples, or passion fruit. Or use it to make decadent sweets like ice cream sandwiches, milkshakes, and sundaes.

Dairy-Free Ice Cream Recipe With Coconut Milk

Easy to make, no-churn, dairy-free ice cream with just two ingredients!

Prep Time 10 minutes

Freeze Time 8hours hrs

Equipment

• Stand Mixer or Handheld Mixer
• Freezer

Ingredients

• 1 1/2 tsp vanilla optional
• 2 13.66 oz Cans of unsweetened coconut cream chilled overnight in the fridge
• 1 11.6 oz can sweetened condensed coconut milk or 11.25 oz can sweetened condensed coconut milk

Instructions

• Refrigerate the two coconut cream cans for the entire night. To ensure that the cream part is solid, they must be fully chilled. I make a tiny incision down one side with a butter knife and remove the liquid.
• Crack open the coconut cream cans and take out the thick section. Transfer it to a large mixing bowl or the bowl of a stand mixer, and beat until it becomes stiff and frothy.
• Add half of the condensed coconut milk that has been sweetened, then whisk. After adding the remaining, keep whipping until everything is incorporated.
• Fill an airtight plastic container, pour, and freeze for at least eight hours or overnight. Make careful to stir in any additional ingredients before freezing, such as Oreos or strawberries.

Notes

• Optional Ingredients: Stir these into the ice cream just before freezing.
• – After adding 6–8 crushed Oreos, freeze.
• – Add ¼ cup chopped small marshmallows, 4 crushed Graham Wafers, and some finely chopped chocolate.
• Add ¾ cup chopped strawberries and 1 TBSP brown or white sugar to the mixture.
• There are countless alternatives! Undoubtedly, my favorite is Oreo.

Mango Ice Cream

Prep: 10 mins

Cook: 5 mins

Hands-Off Time: 14 hrs

Total: 14 hrs 15 mins

Servings: 6 servings

This recipe allows you to infuse the invigorating aroma of mangoes into a chilled ice cream that is ideal for cooling off on a hot day or igniting a tropical fantasy in the dead of winter. Make sure the mangoes you use are particularly ripe; you should be able to smell their unique perfume as you browse the produce aisle of your local supermarket. Ripe mangoes might be red, yellow, or green depending on the type, but they should feel heavy for their size and give slightly when pressed. Mango purée or cubes from a can or freezer can also be used.

Mangoes vary greatly in size, so for this recipe, you should buy three and save the remaining cubes for garnish. Similar to how different mangoes vary in tartness, you may want to taste test and modify the amount of sugar.

Ingredients

• 1 3/4 cups half-and-half
• 1 1/4 cups coconut milk
• Handful of mint sprigs, for garnish, optional
• 1/3 to 1/2 cup granulated sugar, more if necessary
• 3 tablespoons toasted coconut, for garnish, optional
• 1 1/4 cups peeled and cubed mango, or prepared purée
• 2 to 2 1/2 tablespoons freshly squeezed lime juice, or to taste

Steps to Make It

1. Gather the ingredients.
2. Put the cubed mango and 1/3 cup of sugar in a big basin. Place a cover over it and refrigerate for the entire night. (If you are using a prepared purée, skip to Step 4 and stir in the lime juice well before adding it to the sweetened milk mixture.)
3. The next day, cook the mango and the luscious syrup that formed overnight in the refrigerator in a saucepan over low to medium-low heat. Stirring occasionally, cook the mixture for 5 minutes, and then leave aside to cool.
4. In a food processor or blender, puree the mango and sugar syrup mixture until it’s smooth. Include the lime juice and repeat the process. After an hour, cover and refrigerate the purée.
5. Stir the remaining 1/2 cup sugar and the half-and-half with the coconut milk in a large bowl, stirring for as long as needed to dissolve the sugar. Fold in the mango purée gently. To get the right amount of sweetness, taste and adjust with more sugar if needed.
6. Place the purée in the freezer and mix it occasionally until it solidifies, which should take about six hours. Alternatively, use an ice cream maker and follow the manufacturer’s instructions. You may either pack it into an airtight container and freeze it for around two hours, or you can enjoy it with a soft-serve texture straight out of the machine. Before serving, let the ice cream soften on the counter for approximately fifteen minutes.
7. As desired, garnish ice cream bowls with toasted coconut, mint sprigs, and the mango cubes that were set aside.
8. Enjoy!

Nutrition Facts (per serving)

217 Calories
14g Fat
24g Carbs
2g Protein

Coconut Ice Cream Recipe

FAQs

Conclusion

Coconut milk is used to make delicious, dairy-free, easy-to-make, and very flexible homemade coconut ice cream. This smooth, tropical-inspired ice cream is easy to make at home with a few staple ingredients and little work. Coconut ice cream is a delicious treat that can be enjoyed on its own or customized with your own toppings. It’s very refreshing on hot days.