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Coconut Milk Ice Cream (Vegan)

This 5-ingredient coconut ice cream is luxuriously smooth, creamy, decadent, and SO easy to make! No cooking or extra steps - simply blend and churn. The sweet coconut flavor is delicious on its own and serves as a great base for all of your favorite ice cream mix-ins and flavors.

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 10 servings
Calories: 195 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 (14 oz) can full-fat coconut milk see Note 1
  • 1 (14 oz) can unsweetened coconut cream or an additional can of coconut milk
  • ⅓ cup sugar plus 1 Tablespoon
  • 3 large pitted medjool dates, optional or 2-3 additional tablespoon sugar, to taste
  • 1 Tablespoon pure vanilla extract
  • ⅛ teaspoon sea salt
  • 2 teaspoons powdered sunflower lecithin, optional emulsifier; serves as an egg replacer

Instructions

    Cup of Yum
  1. For no-churn instructions, see recipe notes. If using an ice cream maker with a removable canister, be sure to place the canister in the freezer at least 24 hours before making ice cream.
  2. Shake the cans of coconut milk before opening. In a high-speed blender, combine the coconut milk/cream, sugar, dates, vanilla, and salt. (Note: if not including dates, a standard blender is fine.) Blend on high speed for about 1 minute or until the dates are fully blended. Add the lecithin, if using, and blend again.
  3. Churn the coconut ice cream mixture according to the directions for your ice cream machine. Once it reaches soft-serve consistency, enjoy now (it's difficult not to!), or for scoop-able ice cream, transfer to a freezer-safe container or individual-serving containers, cover, and freeze for about 4 hours. Let soften at room temperature for a few minutes before serving.

Notes

  • **Find helpful tips and information in the Ingredient and FAQ sections above.**
  • Note 1: I use Goya coconut milk and Good & Gather (Target) coconut cream. Note that coconut cream is the same as coconut milk, just with a higher concentration of coconut. It's not the same as cream of coconut, which is sweetened.
  • No-Churn Instructions - 2 options:
  • Standard Method
  • After blending the ice cream mixture, pour into a shallow, freezer-safe container. Place in the freezer and whisk vigorously every 45-60 minutes (this incorporates air and breaks up the icy parts). Repeat until the ice cream is the desired consistency, usually 5 to 6 hours for soft-serve.  
  • Freeze & Blend Method
  • An easier, less hands-on method involves freezing the ice cream mixture in ice cube trays, and then blending the cubes in a food processor until creamy. You'll need to add a splash of non-dairy milk. This breaks up the ice crystals and creates a thick soft-serve consistency.

Nutrition Information

Serving 0.5cup Calories 195kcal (10%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 13g (20%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 195

% Daily Value*

Serving 0.5cup
Calories 195kcal 10%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 13g 20%
Fiber 1g 4%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.